Plain Cheese
Sweet tomato sauce, low-moisture mozzarella and a dusting of pecorino on a thin crust that folds.
$24
for the whole pie. Gluten-free crust on any pie for $3.
Base
Red
Style
New York, deck oven
Diet
Vegetarian
Size
18-inch, 8 slices
Bake
8 minutes at 550°F
Goes with
A cold soda from the glass-door fridge
The slice we sell more than anything else. The crust is made with high-protein flour from a Pennsylvania mill, rested three days like everything else, and stretched wide for an 18-inch pie.
It bakes on the stone deck at 550°F for about eight minutes. At the slice window it gets a second trip through the oven, so it is always crisp.
Hot out of the oven in 20 minutes.
Order online for pickup at either shop, or have it delivered within three miles of Hampden.
Pickup 20 min, delivery 45 min
More from the ovens.
Red
Neapolitan, wood-fired
Margherita
San Marzano tomatoes, fior di latte, basil and a ribbon of olive oil. The pie we judge ourselves by.
$16
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Red
Neapolitan, wood-fired
Hot Honey Soppressata
Spicy soppressata that cups and crisps in the fire, fior di latte, basil and a drizzle of chili honey.
$20
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White
Neapolitan, wood-fired
Bianca
No sauce: fior di latte, whipped ricotta, roasted garlic, lemon zest and black pepper.
$18
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