The Art of NY-Style Pizza: What Makes Ours Different

New York-style pizza is deceptively simple: dough, sauce, cheese, heat. But getting it right — the fold, the char, the chew — that’s where the obsession lives.

Our dough starts with high-gluten flour and goes through a 48-hour cold fermentation. That slow rise is what builds the flavor and gives you the signature chewy-yet-crispy texture a proper NY slice is supposed to have. No shortcuts, no same-day dough.

We hand-stretch every pie (never a roller), top it with house-made sauce, and bake it hot until the crust blisters into leopard char. The payoff? A slice you can fold, with a crunch that gives way to pillowy chew.

And if thick, crispy-edged squares are more your speed, our Detroit-style pies get the same obsessive treatment — different shape, same standards. Two styles, one rule: make it the right way or don’t make it at all.