Linens can add an unexpected elegance to our all-you-can-eat pizza and salad buffet table!
We can cook up to nine personal-sized pizzas at a time in our 48" oven.
My pizza recreation of a favorite childhood sandwich. We use locally-produced Hempler's sweet sausage, locally-grown, organic sweet green and red peppers, locally-grown, organic red onions, bright tomato sauce and provolone cheese.
The most popular pizza in America!
We make these skewers from locally-grown, organic cherry tomatoes, locally-grown organic basil, imported fresh mozzarella balls and serve them with a drizzle of a home made balsamic vinaigrette. Also available as a half skewer
We steam asparagus just until it is bright green and tender, then wrap several spears with imported prosciutto, roast them in our oven in a black iron skillet, then serve with a drizzle of a balsamic reduction sauce. So good!
We're always happy to make a Neapolitan style pizza using your choice of ingredients.
Created by Chris Bianco, of Phoenix, AZ, the Pizza Rosa uses a base of freshly grated Reggiano Parmesan, a layer of fresh red onions, roasted green pistachios and finished with chopped fresh rosemary.
Named in the 1890's for the Queen of Italy, this wonderful pizza contains the colors of the Italian flag - red tomato sauce, green basil, white fresh mozzarella.
A client asked us to build a Hawaiian pizza for a birthday celebration so we created this pizza using a base of bright tomato sauce, imported prosciutto, sweet pineapple slivers, both fresh mozzarella and shredded part-skim mozzarella, fresh spinach and finished with shredded coconut.
We use imported anchovies from the Baltic Sea and pair them with bright tomato sauce and fresh mozzarella. A classic and much better than most people think!
We designed this pizza for a client who wanted a savory pizza but didn't want a tomato sauce base. We cooked the crust and the cheese, then added the prosciutto and spinach after.
Building pizzas on a hard, cold marble surface.
We use local maplewood and local organic applewood to cook our pizzas at around 900 degrees F.
We mix each batch of dough ourselves using a mix of locally-grown, locally-milled unbleached white and whole wheat flours from Cairnspring Mills. We use just water, flour, salt and yeast, then sweeten and tenderize the dough balls by letting them cold ferment for 24 - 36 hours.
Using the wonderful blueberries from Bow Hill Organic Blueberries, we built a pizza that includes a base of olive oil, goat cheese, fresh red onion, pepperoni and, of course, blueberries. Surprisingly good!
We built this market pizza using pesto, green and yellow squash, onion and fresh mozzarella.
A special request from a client, we designed this pizza with caramalized onions, chevre and wilted arugula.
The Pizza Rosa is nothing short of amazing. Here are the raw ingredients: imported parmesan cheese, fresh, organic red onion, roasted pistachios and fresh organic rosemary. Like a fine wine, the flavors just.keep.coming!
I buy local, colorful, organic cherry tomatoes for my Caprese salad skewers.
Here is Russ, showing off a newly cooked spicy Pizza Diavolo, made from spicy Hempler's sausage, slices of spicy jalepéno peppers and tomato sauce made with spicy Thai chiles. Very good, but not for the faint of heart.
Let us create a charcuterie or grazing board to hold off the hungry masses until we serve the unlimited pizza buffet.
One of our A-Team pizza crews just before a cooking and delivering almost 100 pizzas at a wedding
Owner and Pizzaiolo Lindsay tossing a dough in the air - Showoff...