No pizza ingredient is more important than the dough and resulting crust. We bulk ferment our dough at room temperature for 12-18 hours followed by an additional 6 - 8 hours of rest and fermentation. This long, slow process allows the crust to develop complex flavors and characteristics. To that solid foundation we add California plum tomatoes, extra virgin olive oil, fresh mozzarella, and a combination of additional fresh ingredients. Every pizza is finished with grated Parmesan and cooked for two to three minutes in an approximately 800 degree wood fired oven.