An Oregonian take on

Detroit style pizza

Our dough is made with a special yeast and organic flour.

It is then bulk fermented for 48 hours to achieve the best flavor.

This also gives the yeast time to break down the sugars. Yielding a more digestible dough.

Our pizza is then placed into steel pans and baked until the cheese around the edges is nice and caramelized.

Come see us!