Crafting the perfect crust since 2018
At Café, we believe the crust isn't just a vessel for toppings—it is the main event. Named after the Italian word for "the crust," our pizzeria was born from a singular obsession: achieving the perfect 72-hour cold-fermented dough.
By combining high-hydration techniques with traditional wood-fired methods, we create a crust that is airy, charred, and rich with complex flavor notes.
Sourced directly from the Caputo mills in Naples for that signature silky texture.
The time we give our dough to develop its unique "leopard spotting" and light airiness.
The exact temperature of our oven to lock in moisture while creating a crispy exterior.
