Growing up in a large Italian family, Sunday dinners were always a do not miss event. My Father was a baker in the Navy and his passion for baking and cooking inspired me to work in restaurants through high school. Eventually, I worked my way to become the pastry chef for the Ritz Carlton hotel in Phoenix and at Auberge du Soleil in the Napa Valley. My passion for bread came when I starting teaching at the Culinary Institute of America in the Napa Valley.

I purchased my first wood fired pizza oven in 2010 and spent 7 years developing an artisanal style pizza dough relying only on a starter to ferment the dough. With local farmers market, ranchers and cheese producers available the carefully crafted pizza toppings complemented my naturally leavened pizza dough. Pizzas are baked in the 850 degree wood fired oven with the right amount of char, texture and quality toppings. The tomato sauce uses San Marzano plum tomatoes, sea salt and olive oil. The vegetables and protein are locally produced and raised, cheeses are local and imported and the love is 100% Italian.

Buon Appetito!

“When it’s brown it’s cooking, when it’s charred it’s done.”—P.W.

A phrase I adopted from my dad.