So here's the blurb that tells
W H A T ' S S O G R E A T A B O U T
O U R P I Z Z A A N Y W A Y .
It's not about twirling dough over your head or having Italian stonemasons fly in from Naples to install a custom wood-fired oven. It's about the ingredients: a handmade cracker-like crust full of basil and asiago cheese, brushed with pesto. A deliciously uncomplicated sauce made from San Marzano tomatoes and garlic. Fresh mozzarella. The same pepperoni we sell retail. No shortcuts, no preservatives, no bulk ingredients. And that makes all the difference.
W H A T ' S S O G R E A T A B O U T
O U R P I Z Z A A N Y W A Y .
It's not about twirling dough over your head or having Italian stonemasons fly in from Naples to install a custom wood-fired oven. It's about the ingredients: a handmade cracker-like crust full of basil and asiago cheese, brushed with pesto. A deliciously uncomplicated sauce made from San Marzano tomatoes and garlic. Fresh mozzarella. The same pepperoni we sell retail. No shortcuts, no preservatives, no bulk ingredients. And that makes all the difference.
- T H E B A S I C S -
For the time being, please keep in mind the following:
1) Pizza is now available any time. Occasionally the oven is too busy for us to bake them--but you may always take them to bake at home.
2) Please try to order at least 20 minutes before closing time.
3) All pizzas are 12 inches, 8 slices. They start on a thin handmade crust that is full of basil and asiago cheese, prebaked for five minutes to make sure it stays crisp. Next is a thin layer of pesto (please ask us to hold the pesto if you are allergic to pine nuts), followed by our chunky San Marzano tomato sauce. The cheese is mostly sliced fresh mozzarella. We fill between the slices with shredded mozzarella and provolone. With such a foundation, this can't help but be the best pizza for miles.
- I N S T R U C T I O N S -
for baking at home
Over half the pizzas we make leave the store unbaked. While we're happy to do the baking for you, many customers enjoy the flexibility and immediacy of baking home. Here's how to do it:
1) Position a baking rack in the mid to upper section of your oven and preheat to 425 degrees.
2) Lawsuit prevention measures: remove plastic wrap and slide pizza off the cardboard onto a pizza stone, screen, pan, or even a sheet of aluminum foil or the oven rack itself.
3) Bake 13 to 17 minutes, depending on your oven and your preference. If your oven bakes unevenly you may wish to reposition the pizza halfway through baking.
For the time being, please keep in mind the following:
1) Pizza is now available any time. Occasionally the oven is too busy for us to bake them--but you may always take them to bake at home.
2) Please try to order at least 20 minutes before closing time.
3) All pizzas are 12 inches, 8 slices. They start on a thin handmade crust that is full of basil and asiago cheese, prebaked for five minutes to make sure it stays crisp. Next is a thin layer of pesto (please ask us to hold the pesto if you are allergic to pine nuts), followed by our chunky San Marzano tomato sauce. The cheese is mostly sliced fresh mozzarella. We fill between the slices with shredded mozzarella and provolone. With such a foundation, this can't help but be the best pizza for miles.
- I N S T R U C T I O N S -
for baking at home
Over half the pizzas we make leave the store unbaked. While we're happy to do the baking for you, many customers enjoy the flexibility and immediacy of baking home. Here's how to do it:
1) Position a baking rack in the mid to upper section of your oven and preheat to 425 degrees.
2) Lawsuit prevention measures: remove plastic wrap and slide pizza off the cardboard onto a pizza stone, screen, pan, or even a sheet of aluminum foil or the oven rack itself.
3) Bake 13 to 17 minutes, depending on your oven and your preference. If your oven bakes unevenly you may wish to reposition the pizza halfway through baking.
- S P E C I A L T Y P I Z Z A S -
PIGS.
Molinari pepperoni, black forest ham, applewood-
smoked bacon, red onion. 14.95
LIZZIE.
Spinach, fresh tomato, feta, applwood-smoked
bacon, red onion. 14.95
SAVE AS.
Pepperoni, feta, roasted garlic, pepperoncinis
and olive bruschetta. 15.95
PEEPS.
Pulled BBQ chicken breast, applewood-smoked
bacon, red onion, cheddar and mozzarella.
BBQ sauce instead of tomato. 15.95
ANARCHY.
Tomato, feta, olive bruschetta, pepperoncinis,
red onion. 14.50
- P R I C E S & T O P P I N G S -
CHEESE ONLY 11.95
FOR $1 EACH YOU MAY ADD: Pepperoni,
Black Forest Ham, Applewood-Smoked Bacon,
BBQ Beef, Pulled Chicken, Feta, Artichoke Hearts,
Olive Bruschetta, Fresh Spinach, Roasted Red
Peppers, Toasted Pine Nuts, Marinated Roasted
Tomatoes, or Roasted Garlic.
FOR 50¢ EACH YOU MAY ADD: Green Pepper,
Red Onion, Tomato, Pepperoncinis, or Mushrooms.
PIGS.
Molinari pepperoni, black forest ham, applewood-
smoked bacon, red onion. 14.95
LIZZIE.
Spinach, fresh tomato, feta, applwood-smoked
bacon, red onion. 14.95
SAVE AS.
Pepperoni, feta, roasted garlic, pepperoncinis
and olive bruschetta. 15.95
PEEPS.
Pulled BBQ chicken breast, applewood-smoked
bacon, red onion, cheddar and mozzarella.
BBQ sauce instead of tomato. 15.95
ANARCHY.
Tomato, feta, olive bruschetta, pepperoncinis,
red onion. 14.50
- P R I C E S & T O P P I N G S -
CHEESE ONLY 11.95
FOR $1 EACH YOU MAY ADD: Pepperoni,
Black Forest Ham, Applewood-Smoked Bacon,
BBQ Beef, Pulled Chicken, Feta, Artichoke Hearts,
Olive Bruschetta, Fresh Spinach, Roasted Red
Peppers, Toasted Pine Nuts, Marinated Roasted
Tomatoes, or Roasted Garlic.
FOR 50¢ EACH YOU MAY ADD: Green Pepper,
Red Onion, Tomato, Pepperoncinis, or Mushrooms.
.....
"When even the crust impresses with basil
and Asiago cheese, you understand that a crush will follow. Add homemade sauce, fresh tomato, spinach, feta, applewood-smoked bacon and red onion, and you’re in a long-term relationship."
Traverse Magazine, March 2010, in listing our Lizzie pizza
among the "best eats in northern Michigan"
.....
"When even the crust impresses with basil
and Asiago cheese, you understand that a crush will follow. Add homemade sauce, fresh tomato, spinach, feta, applewood-smoked bacon and red onion, and you’re in a long-term relationship."
Traverse Magazine, March 2010, in listing our Lizzie pizza
among the "best eats in northern Michigan"
.....
Open all year
in the heart of SoBo
231.582.4450
in the heart of SoBo
231.582.4450
Open all year
in the heart of SoBo
231.582.4450
in the heart of SoBo
231.582.4450