Open daily · 4pm – 11pm
Seventy-two hours of dough, ninety seconds of fire. Pizza, pasta, dessert, and a drink list worth sticking around for.
The short version
We rest our dough for seventy-two hours before it ever sees the oven. That's the part most places skip — it's also the only part that matters once the cheese melts.
How it's made
Flour, water, salt, and time. The dough sits for three days before it's ready to stretch.
By hand, never rolled. A rolling pin pushes the air out — we want it to stay in.
San Marzano tomatoes, fior di latte, and whatever's actually in season that week. Less is on purpose.
Ninety seconds at 900°F in an oak-burning oven. Charred in spots, never burnt.
At a glance
Everything above, in one place — for the table that just wants the numbers.
Prices shown in USD, dine-in. Ask your server about delivery pricing.
Special offer
Dine-in only, while the ovens are quieter. No coupon needed — just ask your server for the combo.
Reserve for the OfferWhat people say
★★★★★ 4.9 out of 5 — 214 reviews
★★★★★"The crust alone is worth the drive. I've stopped ordering anywhere else."
— Marina T.
★★★★★"The Erman Pizza with the hot honey ruined every other pizza place for me. In a good way."
— Jonah R.
★★★★★"You can tell the dough actually rested. It's chewy in the right places, crisp in the right places."
— Ana P.
In the dining room
Find us
Book ahead
Weekends fill up by 6pm. Tell us when you're coming and we'll hold the table.