Pizza from an Oven Anthony Built by Hand
900°F. 90 seconds. Imported San Marzano tomatoes, 00 flour, fresh mozzarella. That's Neapolitan pizza. No conveyor belt, no shortcuts.
Anthony spent three months building the oven. He sourced the firebricks himself, mixed the mortar, shaped the dome. He was not messing around. The result sits in the back of the kitchen at 1847 E 6th Street and burns oak wood at around 900 degrees Fahrenheit. A pizza goes in and comes out 90 seconds later — charred on the bottom, bubbled on the edges, perfect in the middle.
The dough is 00 flour and water, fermented 48 hours. The tomato sauce is San Marzano tomatoes imported from the Campania region of Italy — the same kind Nonna Rosa used. They're sweeter and less acidic than what you find on most American pizzas. You'll taste the difference in the first bite.
We do a full writeup on the oven if you want to go deeper on the story. But honestly, the best way to understand it is to just eat one of these pizzas.
Our Wood-Fired Pizzas
Margherita — $18
San Marzano tomato sauce, fresh fior di latte mozzarella, fresh basil, a drizzle of extra-virgin olive oil. This is the one that tells you everything about how good the oven is. No toppings to hide behind. Just the basics, done right.
Pizza Diavola — $22
San Marzano tomato sauce, fresh mozzarella, Calabrian salami, Calabrian chili oil, fresh oregano. It has heat, but the kind that builds slowly and doesn't overstay its welcome. A lot of people who say they don't like spicy food order seconds of this one.
Quattro Formaggi — $23
No tomato. Fior di latte, Taleggio, Gorgonzola dolce, and Parmigiano-Reggiano aged 24 months. A white pizza with four cheeses and a lot of personality. The Gorgonzola keeps it interesting without making it taste like a cheese plate.
Prosciutto e Rucola — $26
Margherita base, prosciutto di Parma added after the oven, fresh arugula, shaved Parmigiano, lemon zest. The prosciutto goes on after baking so it stays silky instead of turning into little leather slips. This is the one Maria orders when she's eating, not working.
Funghi e Tartufo — $27
Truffle cream base, roasted wild mushrooms, fresh mozzarella, thyme, a drizzle of black truffle oil. A white pizza that smells like the forest and tastes even better. Not a subtle dish, but it doesn't try to be.
Salsiccia e Friarielli — $24
Fresh Italian sausage, sautéed broccoli rabe, fresh mozzarella, San Marzano tomato sauce. A Neapolitan classic. The bitterness of the broccoli rabe cuts through the richness of the sausage. Nonna Rosa would have approved.
Pizza Napoli — $21
San Marzano tomato, anchovies, capers, Gaeta olives, oregano. Old-school Neapolitan flavors. Salty and bright. If you love anchovies, this pizza is why. If you think you don't love anchovies, this pizza might change your mind.
A note on gluten
Our pizza dough contains 00 flour and is not gluten-free. We do offer gluten-free pasta on the other side of the menu. For full allergen details, see our allergen information page.
90 seconds in the oven. Worth the drive across Austin.
Tue–Thu 5–10PM • Fri–Sat 5–11PM • Sun 5–9PM