Locally owned and family-operated, we focus on quality, not quantity.  Every Neapolitan pizza we make is stretched to order and topped with the highest quality ingredients before baking for less than two minutes in wood-fired ovens that we imported from Tuscany, Italy. We use Antimo Caputo 00 Italian pizza flour, we make our dough from scratch every day, and we source locally whenever possible.  Crafted in-house, our sausage is made from pork sourced from Gunthorp Farms in Lagrange, Indiana. We slice and dice our vegetables daily.  We think you’ll agree that the 800º flavor speaks for itself.