The Pizza Chapter

Once the bread was where we wanted it, pizza was the obvious next move. The crust was never the question. It's built on the same sourdough we've been refining since 2020, and it does on a pizza exactly what it does on a loaf: real flavor, blistered edges, a chew worth slowing down for.

The sauce is the fun part. It's homemade, and we're still experimenting with it: a little more garlic one week, a longer simmer the next. We're not going to tell you it's been perfected for generations, because it hasn't. It's been perfected for about a month at a time, and then we make it better.

That's the deal with the pizza chapter: a crust we'd put up against anyone's, and a sauce that keeps improving every bake day. Whole pies only, limited by how much dough we started two days earlier, so pre-ordering is the only way to guarantee one.