IN THE KITCHEN
We pride ourselves on a truly excellent menu, using simple, high quality ingredients. Classics, for a reason.
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Our dough is exceptional because we’ve got the key: cold fermentation. After mixing and given ample time to rise, dough is shaped into rounds and refrigerated for 48 hours. Temperature and patience are key to allow for the perfect crust, and we’ve got both.
Each day, we slowly bring our refrigerated dough up to room temperature, and shape each by hand, to order.
What does that mean for you? A delicious pizza that pairs well with our great beer.
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Our traditional pizza sauce is New York style - uncooked, unprocessed, fresh, bright, light, and naturally vegan. It’s got a crazy intense tomato flavor, thanks to our Northern California Bianco di Dinapoli tomatoes.
For something different, we make our garlic pesto daily, using fresh basil and lots of garlic and pine nuts.
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We make our whole milk mozzarella in-house: hand stretched, shaped and rolled into the perfect portions for our pizza.
Why make our own? It melts better, it’s ultra-creamy, and the flavor is delicate, creamy, and slightly lactic. You can truly taste the difference when it’s fresh!
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We’ve created our favorite flavor combinations for our menu, but because we’re always innovating, our menu offerings change pretty frequently!
We’re always playing with new flavors, textures, and combinations, so check back often to see what new pie we’re featuring.
Of course, we love to see creativity! So if you’re wanting to create your own custom pie, we love to see it. You never know…maybe it’ll turn into a special!
Food has the ability to bring us together and is worth sharing.
We created our kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.
With the best raw ingredients, fresh California produce, and proteins sourced locally, our kitchen has got only the best to work with - which means you’re getting a truly superior pizza.
Our Style & Inspiration
While our brewery roots are in the United Kingdom, our kitchen is firmly rooted in classic Italian-American cooking.
In our opinion, there’s no better combination than a great pizza and a pint, and it’s our mission to create the best pizza, starting with excellent crust, high quality toppings, and creative combinations.
With our recipes and in building our menu, it was our aim to deliver great pizza to Van Nuys - and do it the right way!
We begin with a water filtration system that mimics New York City’s water profile. Then we make our dough: we start with flour with the proper gluten and protein content, and let it rise for 48 hours before baking - that's the secret to creating those delicious crispy bubbles of crust, and gives each pie a great chewiness and slight tang.
