Each day the pizza dough is still made in each store using a generational recipe, flour milled from the finest Kansas spring wheat and a Hobart mixer. The pizza sauce is made from ripe California tomatoes, picked in late August and early September and fresh-packed with fragrant basil. 100% whole milk Wisconsin mozzarella made from a... Read More
Each day the pizza dough is still made in each store using a generational recipe, flour milled from the finest Kansas spring wheat and a Hobart mixer. The pizza sauce is made from ripe California tomatoes, picked in late August and early September and fresh-packed with fragrant basil. 100% whole milk Wisconsin mozzarella made from a proprietary recipe and aged to a minimum of 28 days is the final piece of the puzzle.
Other Amenities: Open After COVIDLess