The Pizza

SourJoe is the name of the sourdough starter that is the beginning of each of our pizzas. All of our dough is made here daily using sourdough culture. We utilize a long, slow fermentation process that delivers a thin crispy crust with open airy and tender crumb. We are proud of our dough and don’t rush the process. Instead of buying frozen dough or making it as cheaply as we can, we feel that good pizza starts with quality dough. Because we make our dough in house with a long fermentation process, we will occasionally sell out.

Like our crust, our topping combinations are often a unique take on the familiar – pepperoni with a hot honey drizzled and ricotta dollops, fennel sausage with a pop of flavor from peppadew peppers, or aioli complimenting house-roasted mushrooms. We use high-quality cheese, meats, and produce to create pizzas that we are proud to serve to our guests.

The Pizza Maker

Greg has had a lifelong interest in pizza. He’s honed formulas and techniques for many styles of pizza in his home oven over the years. Greg spent some time working in bakeries before getting his start doing pop-ups as The Pizza Project. He has studied Roman-style pizza with world pizza champion Massimiliano Saieva and at Philadelphia’s Rione Pizza al Taglio. He is continually grateful for the opportunity to make pizza for fellow pizza-lovers.