No two pizzas at PV are the same, from their shape to their spots. Perfectly imperfect.
Our dough is made with four ingredients and fermented for four days, always. It’s how we recreate that dappled look time and time again. This labor of love creates a chewy and crunchy texture with charred bubbles known as leoparding; our mark of a well-made pie. This fermented crust is lighter and healthier than your average pizza, leaving you satisfied without feeling stuffed.
Our pizza is cooked at 650 degrees in our open kitchens, where all can enjoy the show, and finished with the best seasonal ingredients.
