Our pies are a little bit smaller than printer paper (8×10 in) and about one inch thick. One pie feeds two adults comfortably or one ambitious adult uncomfortably. *Rotating visitor*: There will be one or two special pies every week along with the regulars.
Red sauce. Cheese blend. Finished with Parmigiano Reggiano, herbs, and EVOO.
Cheese blend and red sauce. Pepperoni. Finished with Parmigiano Reggiano, herbs, and Mike’s Hot Honey.
Burrata, cracked pepper, fresh garlic, Parmigiano Reggiano. EVOO. Cheese blend underneath.
Red sauce. Basil garlic and EVOO on the bake. Finished with more herbs, EVOO, and Maldon. No cheese.
A tip of the hat to the Essex Outlets and Cinemas. We cut a pie into strips, cover it with fresh garlic and the cheese blend, and bake it until the cheese melts and the edges crisp. Finished with oregano, EVOO, and Parmigiano Reggiano. Comes with a raw sauce dipper.
Rosemary roasted cremini mushrooms with garlic. Red onion. Caramelized sweet onion. Winter Hill Farm yogurt, actually. Finished with Parmigiano Reggiano, rosemary, EVOO, Maldon, and cracked pepper. Cheese blend.
Cheese blend, zucchini, garlic, EVOO, and Feta from Winter Hill Farm. Red onion and caramelized sweet onion. Again with the yogurt. Finished with a little more EVOO, Maldon, and cracked pepper. Fresh dill.
House-made sausage with Winter Hill Farm pork. Cheese blend and red sauce with caramelized sweet onions. Also red onions. Finished with herbs Parmigiano Reggiano and Mike’s Hot Honey.
Mike’s Hot Honey
Dough is naturally fermented and hand-mixed using flour, water, and salt.
Sauce contains California-grown or Italian San Marzano tomatoes, salt, fresh garlic, crushed red pepper, and EVOO.