Is the dough really made in-house?
Yes. It's naturally leavened with our own sourdough starter, cold-fermented 24-48 hours, and made fresh daily. The dough is the whole point of the place.
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Yes. It's naturally leavened with our own sourdough starter, cold-fermented 24-48 hours, and made fresh daily. The dough is the whole point of the place.
No, and on purpose. Our founder trained on the AVPN method and we respect it, but we also serve pan pies, a clam pie, and other things Naples wouldn't sign off on. We'd rather make the pizza we love than chase a certificate.
We offer a GF crust (+$4) that's genuinely good. But we bake in a shared wood oven and a shared-flour room, so we cannot call it celiac-safe. We'll be straight with you so you can decide.
Yes, on Resy, parties of five or more any night, and smaller parties most nights. On Friday and Saturday after 6p, small parties are walk-in and waitlist only (text the host at (401) 555-0181).
DOP tomatoes and buffalo mozzarella, a wood oven, daily natural leavening, and a real wine program cost more than a commodity pie. We run about 15-25% over the local average and try to be worth it.
No, different toppings bake unevenly in a 900°F oven and we won't send out a pie that's half-right. Order two and split them.
Yes, buyouts at Wickenden, semi-private at the flagship, and off-site catering with our mobile wood-fired cart. Give us 72 hours' notice and a deposit.
Ask, but Lambrusco with a red pie and Etna Bianco with a white are never wrong, and we keep both by the glass.
The Federal Hill flagship has a seasonal sidewalk patio on Atwells. Dogs are welcome on the patio, weather permitting.
Yes, parties of five or more can reserve any night, and for six-plus or a celebration, a private event is often the better call.
188 Atwells Ave (Federal Hill) and 142 Wickenden St (East Side). Street and lot parking near both.