Hook and Master

A pizza in the wild….
Did a little experiment with my dough for the Brooklyn Pies. This one is a 7 day ferment. One fold each morning.
Super nice and flavorful. Can’t wait to start pumping these out for all of you .

Testing through the pie lineup. Styles are locked in. This is so exciting.
Next up for R&D :

We can’t wait to share our progress with you! Keep following us here for all our restaurant updates and menu/R&D pictures!!