Slow dough,
fast fire.
Open daily from 11:30 AM
1014 W 36th St
Est. 2018
Slices from $4.50
Fall 2026 menu
By the slice
or by the pie.
Grab a slice at the counter in two minutes, or sit down for a Neapolitan pie that bakes in ninety seconds. Same dough either way, rested for three days.
$4.50
The Slice Counter
New York slices, reheated in the deck oven
18-inch, 8 slices
Plain Cheese
Tomato, mozzarella, pecorino
Slice $4.50, pie $24
18-inch, 8 slices
Pepperoni Cup
Cupped pepperoni, oregano
Slice $5.25, pie $29
Sicilian, 8 squares
Grandma Square
Thick crust, hot cherry peppers
Square $5.50, tray $36
18-inch, 8 slices
Vodka Slice
Vodka sauce, fresh mozzarella, basil
Slice $5, pie $28
or
$16
The Wood-Fired Pies
12-inch Neapolitan, ninety seconds at 900°F
Red, 12-inch
Margherita
San Marzano, fior di latte, basil
$16
Red, 12-inch
Hot Honey Soppressata
Chili honey, basil, pecorino
$20
White, 12-inch
Bianca
Ricotta, roasted garlic, lemon
$18
Red, 12-inch, vegan
Marinara
Garlic, oregano, olive oil, no cheese
$14
Every pie comes with a cup of chili oil and our house hot honey.
Gluten-free crust on any 12-inch pie for $3. Pie Club members save 10% on every order.
About 300 pies a night
Ninety seconds
at nine hundred degrees.
Our dome oven was built by hand in Naples, shipped over in 2018 and rebuilt brick by brick behind the counter. It burns split white oak and bakes a pie in about ninety seconds, so the rim blisters while the middle stays soft.
Pies.
(06)
Six pies on the board all year, three from the wood oven and three from the deck oven. Every one is sold whole for pickup or delivery.
Red
Margherita
Neapolitan, wood-fired
12-inch, 6 slices
Red
Hot Honey Soppressata
Neapolitan, wood-fired
12-inch, 6 slices
White
Bianca
Neapolitan, wood-fired
12-inch, 6 slices
Red
Plain Cheese
New York, deck oven
18-inch, 8 slices
Red
Pepperoni Cup
New York, deck oven
18-inch, 8 slices
Red
Grandma Square
Sicilian square
Half tray, 8 squares
Three days of dough,
ninety seconds of fire.
Pizzaiolo Dario Vitale mixes 180 dough balls every morning for the pies we bake three days later. The long cold rise is what makes the crust light, crisp and easy to digest.
Hour 0
Mix
Italian 00 flour, cold water, sea salt and a pinch of yeast go into the mixer at 6 AM.
Hour 2
Ball
The dough rests, then gets cut and rolled by hand into 260-gram balls.
Hour 3
Cold rise
Trays go into the walk-in at 38°F, where the slow work happens for three days.
Now
Hour 70
Temper
Trays come out two hours before service so the dough relaxes and stretches easily.
Hour 72
Stretch
Opened by hand on marble, never with a rolling pin, so the air stays in the rim.
90 sec
Bake
Into the dome at 900°F. A Margherita is out and sliced before you finish ordering.
The dining room.
Forty seats, a marble counter in front of the oven and a short list of Italian wines. Walk in any day from 11:30 AM; the kitchen takes last orders 15 minutes before close.
Margherita $16
Daily from 11:30 AM
Party trays.
Half and full trays of Grandma Square, boxed pies, salads and garlic knots, ready for pickup or delivered hot. Book them for birthdays, office lunches and game days.
Trays from $36
48 hours notice
The slice window.
A counter and six stools on South Broadway, with New York slices out of the deck oven all day. It stays open until 2 AM on Fridays and Saturdays.
Slices from $4.50
Until 2 AM Fri and Sat
Your pie,
every month,
for less.
Slice
Points on every order
Free slice every 10th visit
Free
Pie
Plus one 12-inch pie a month
10% off every order
$19
Family
Plus two pies and knots a month
15% off every order
$39
Every member earns points on every order, gets garlic knots on their birthday and hears about the monthly special pie first.
Four nights
at the shop this fall.
“Anyone can buy a hot oven. The pizza is decided three days earlier, when the dough goes into the cold.”
Dario Vitale, pizzaiolo since 2009
The red door
on 36th Street.
Hampden
Daily from 11:30 AM, late on Fridays and Saturdays
Address
1014 W 36th St, Baltimore, MD 21211
Call