Michael will be making 11” Napoli style pizza. Slow fermented dough for a crust that is soft & airy inside and crunchy outside. Fermentation adds flavor and is easier to digest.

Classic Margarita: tomato sauce, Old Brooklyn hand stretched mozzarella, fresh basil & Parmigiana Reggiano $12

South Hills: tomato sauce, OBCC stracciatella cheese (the creamy mozzarella filling inside of burrata), prosciutto, fresh basil & Parmigiana Reggiano. $15