Why Seed-Oil-Free Eaters Drive 20 Minutes for This Pizza

1. Organic sourdough crust made with olive oil

Our dough is long-fermented organic sourdough made with olive oil and organic flour. That's the same sourdough in our sub bread.

“NO SEED OILS. Take your time and read up about all the ingredients they do use, you'll be happy you did. … If you like pizza, sandwiches, wings and such but also like your body, this is a great place to go.”— Google reviewer, 5★

2. The fryer runs on 100% beef tallow, not seed oils

Wings, tenders and fried sides go into 100% beef tallow. It's a big reason ingredient-reading customers seek us out.

3. Pizza that doesn't fight back

Long fermentation is the old-school way to make dough. Here's how one reviewer put it:

“a good thing is this pizza doesn't bother my stomach, has a good taste to the crust”— Google reviewer, 4★

4. The Mediterranean: a regular's favorite

The Mediterranean is a regular favorite and comes on regular sourdough or cauliflower crust. Ask about it when you order.

“My favorite pizza is the Mediterranean. I also love that i can not only get it gluten free but its a cauliflower crust which i find is a better GF choice. Everyone is always very nice at the restaurant and they even call me to see if they should cut the pizza with a GF knife. Very thoughtful”— Kay Kramarz, Google review

5. People drive in from Auburn and Chagrin for it

Plenty of our customers aren't from Chesterland. They make the drive because the crust is worth it.

“We drive all the way from Auburn Twp/Chagrin Falls for their pizza! The sourdough crust is what sets this place apart — perfectly chewy with just the right tang, light yet satisfying, and clearly made with care.”— Google reviewer, 5★

6. The whole menu, done the same way

Pizza, dirty wings, calzones, salads, subs and pasta. Pair a Mediterranean or Meat Monster with dirty wings or jumbo wings.

“Very good! You can taste the difference and quality ingredients in every bite. Definitely worth it!”— Momo, Google review