Every pizza on our menu owes something to five legends. Master these and you understand everything about what makes a pie great.
1. Margherita
Tomato, fior di latte, basil, olive oil — the Italian flag on dough, born in Naples in 1889. The lesson: restraint. With three toppings, every one has to be perfect. Try our cheese pizza for the Saltfire take.
2. Marinara
The original: tomato, garlic, oregano, oil — no cheese at all. Seafaring food that kept for days, and still the purest expression of crust and sauce.
3. Quattro formaggi
Mozzarella, gorgonzola, fontina, parmesan. The lesson: balance fat with bite — a honey drizzle at home takes it somewhere glorious.
4. Pepperoni
America's greatest contribution. Cups of crisped pepperoni pooling with flavor over molten mozzarella — the pie that built a thousand Friday nights. Our double-pepperoni version doesn't hold back.
5. Hawaiian
Ham and pineapple: controversial, beloved, unstoppable. Sweet against salt is one of cooking's oldest tricks, and it works on pizza too. Fight us — preferably over a slice.
Home-oven tip: get your stone or steel ripping hot for a full hour, launch fast, and don't overload the toppings. Steam is the enemy of crisp.