ABOUT US
Salt, fire and damn good pizza.
Our story
Saltfire started with a secondhand oak oven, a borrowed mixer and a stubborn belief: Los Angeles deserved a neighborhood pizza joint that treats dough like it matters. We ferment every ball for 48 hours, crush our tomatoes the same morning and fire each pie at 900 degrees for about ninety seconds.
Ten years on, the oven is bigger but the rules haven't changed. Fresh produce from LA growers, cheese grated in-house, and a dining room where everybody gets the corner slice if they ask nicely.
What we believe
Fire first
Oak, not gas. Ninety seconds of real flame gives every crust its blister and chew.
Fresh every morning
Dough mixed daily, tomatoes crushed daily, basil picked daily. Yesterday's prep never sees today's pie.
Neighbors first
Family tables, late-night slices, fundraiser nights. This corner of LA is our home too.
Come hungry
Dine in under the warm lights, grab a box to go, or get it delivered. Either way — eat it hot.