Our pizzas are baked in an Acunto Neapolitan brick oven, hand-crafted in Naples, designed to deliver the intense heat and precision that define true Neapolitan pizza. We use Caputo “00” flour, prized for its fine grind and ability to create a light, airy crust with a delicate char. Our sauce is made from San Marzano tomatoes grown in the volcanic soil near Mount Vesuvius, known for their natural sweetness and low acidity. Finished with fresh mozzarella, each pizza is a thoughtful balance of classic Neapolitan technique and a refined American approach to flavor.

Kitchen Hours

Sunday -Thursday: 11:30am-9pm

Friday & Saturday: 11:30am-11pm