My name’s David and I’m really glad you’re here.

At David Made Pizza you’ll find fire-blistered pies with light, airy crusts and caramelized sharp cheddar edges. Roughly the dimensions of printer paper and the thickness of Homer’s Iliad, these pies call to mind elements of New Jersey squares, or Detroit-style pizzas, or Grandma pies. Classifications though I’ll leave to the philosophers.

What these pies are really is an embodiment of everything I love about pizza. They have a little east coast in them, a little midwest, and they’re heavily influenced by what I’ve had on trips to Italy. In fact the dough began in 2018 as a high hydration Roman style al taglio dough, though it’s since evolved. Besides the three-year-old starter, Kelvin, its ingredients are flour and water and salt. It’s a charming, simple dough and I really love it. It’s what I make my friends.

All ingredients, from tomatoes on down, I’ve selected because they’re my favorite. This is and will be the core principle animating David Made Pizza. Hand make my favorite things (just a couple things). Share my favorite things.

I hope you enjoy it.


Want to learn more about our pies, process, ingredients, &cetera? Check out the sketchbook or follow David Made Pizza on Instagram and Facebook.