We specialize in Vermont artisan pizza: naturally leavened, sourdough pizza cooked at 650-700 degrees. We do not use the addition of yeast in our dough and choose the highest quality of flour. The crust should be slightly crispy, chewy, and a bit charred. If you prefer your pizza without the charred crust, please order your pizza "blonde." Gluten-free dough is made in-house and available (contains almond flour) +$4. Please, no "half & half" pies. Small, 12" Large, 16"
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