The kitchen
We cook with
Texas post oak.
The same wood that built Central Texas barbecue burns in our oven every night. It burns hot and clean, and it leaves a little smoke in every crust — a quiet nod to the city we cook in.
Our dough rests for two full days before it meets the fire. That slow cold ferment is where the flavor comes from: a crisp, leopard-spotted edge, a tender middle, and a crust you'll actually finish.
No heat lamps, no conveyor belts. Just a dome of brick, a pile of oak, and a crew who watches every pie like it's the only one.
- Oven floor
- 900°F
- Bake time
- 90sec
- Dough rest
- 48hrs
- Fuel
- 100% oak
