Pa makes the dough 363 days a year, Ma takes care of customers, employees, and everything else. We've been using the same yeast colony from Ischia, Italy since we first opened.
We are proud of our thin crispy perfectly charred crust. We prepare Bob's Red Mill gluten free crust as well as a fathead Keto crust in house with immaculate attention to detail. Seving locals and what we lovingly call our "freeway regulars" along I-84 keeps us busy and fulfilled.
Any way you would like to get our pizza, you can! Just ask and we are happy to accommodate everyone.
We have been seving Teese Vegan Cheese for years and have recently added Vegan Italian Sausage as well.
GROWLERS & GRUMBLERS
We always have Barley Brown's gold medal winning Pallet Jack IPA on draught, a dry Cider from local maker Rainbarrel Cider Works, a non alcoholic CBD elixer from Boneyard out of Bend, OR. We have an extensive collection of gluten free ciders, Oregon centric craft beers, and always bargain Pabst Blue Ribbon in the fridge.
We are over the moon to be able to serve hyper local Copper Belt winery's Rancher's Red, from vineyards less than 30 miles away!