Hand Tossed house made dough
We make our dough every day but we don't sell it for 48 to 72 hours. This is what is called the fermentation period. During this time our dough develops its great taste and its light airy inner bubbles, chewy outer crust and golden brown color.
Mom and Pop shops can't achieve this process simply because it takes up too much space. We lease out thousands of square feet of refridgerated space just to make the best possible dough.
Most chain shops do a similar process but they need to freeze the dough to make it work logistically. Our dough is never frozen
Our Sauce
We use the thickest, boldest pizza sauce you can buy. It cost a little more but the extra flavor is worth the price.
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We use a proprietary spice recipe that we developed in 1994.
Our Cheese
Our Toppings
We only use 100% whole milk mozzarella. Our cheese was custom designed just for us in 2013 and we will never change it.
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Our cheese is freshly grated 7 days a week. We never use pre-diced cheese like everyone else.
We only use the highest quality ingrdients on our pizzas. We do pay more for these but the extra cost is well worth the extra flavor and texture we achieve by using them.
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We clean and cut all of our produce daily for the freshest possible product.
Our Ranch Dressing
Over a decade ago we ditched the pre-made jarred ranch and began making our own ranch by using a secret recipe we personally developed.
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All of our wings - salads-and breads come with ranch at no extra charge, but you can order more for only $1 each if you like.
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The results of our custom ranch dressing speak for themselves as we sell over 500,000 cups of ranch every year.