The Pizza Pitt

Let’s do this your way. Start with our hand made dough and...

Gluten-free plant based crust available for all pizza flavors.

Let’s not make this complicated here! For this pie, we use our house tomato sauce, topped with shredded mozzarella cheese. We brush the crust with garlic oil and seasoned with grated parmesan to finish.

Simple, easy, but so good! Here we have our classic san Marzano tomato sauce, with creamy buffalo mozzarella, fresh basil leaves, extra virgin olive oil on our traditional crust with garlic and parmesan.

Step it up with a slather of our house tomato sauce, add some shredded mozzarella cheese, and toss on the cup charr pepperoni. We finish this pie with a brush of garlic oil and seasoned with grated parmesan.

Mama Mia! We start this pizza pie with our San Marzano tomato sauce, topped with creamy buffalo mozzarella, toss on a few olives, font and Italian sausage, pickled banana peppers, and arugula, finished with a swirl of basil pesto and grated parmesan.

Ride the wave with our bomb house tomato sauce, drop in with some mozzarella cheese, then add a clean wave of sautéed sweet onions, pineapple, pickled banana peppers, applewood smoked bacon, and capicola ham. Hit the crest with a brush of garlic oil and seasoned with grated parmesan.

We are here to please your taste receptors with garlic roasted steak, topped with Monterey jack cheese and some mozzarella add a blend of shrooms, some caramelized onions, and peppers, finished with shaved parmesan and a brush of black garlic butter.

We start this pie with our house tomato sauce, and then add a monstrous amount of veggies that include spinach, shrooms, onion, peppers, Roma tomatoes, and olives layered with mozzarella cheese, the crust is brushed with garlic oil and seasoned with grated parmesan to finish.

This pie is fun to make! We start by adding minced garlic and a drizzle of olive oil to the dough, topped with some mozzarella and Monterey Jack cheese, add a blend of shrooms, some caramelized onions, and fresh herbs, finished with parmesan and black garlic butter.

We have here a dash of our house tomato sauce, with a mighty amount of pepperoni, capicola ham, Applewood smoked bacon, and Italian sausage all topped with shredded mozzarella cheese. To finish we brush the crust with garlic oil and season with grated parmesan.

We start with a shmear of our basil pesto and a drizzle of olive oil on the dough, add a layer of spinach, roasted chicken and lots of marinated artichokes topped with some mozzarella and Monterey Jack cheese, finished with fresh basil and parmesan.

Let’s not make this complicated here! For this pie, we use our house tomato sauce, topped with shredded mozzarella cheese. We brush the crust with garlic oil and seasoned with grated parmesan to finish.

Simple, easy, but so good! Here we have our classic san Marzano tomato sauce, with creamy buffalo mozzarella, fresh basil leaves, extra virgin olive oil on our traditional crust with garlic and parmesan.

Step it up with a slather of our house tomato sauce, add some shredded mozzarella cheese, and toss on the cup charr pepperoni. We finish this pie with a brush of garlic oil and seasoned with grated parmesan.

Mama Mia! We start this pizza pie with our San Marzano tomato sauce, topped with creamy buffalo mozzarella, toss on a few olives, font and Italian sausage, pickled banana peppers, and arugula, finished with a swirl of basil pesto and grated parmesan.

Ride the wave with our bomb house tomato sauce, drop in with some mozzarella cheese, then add a clean wave of sautéed sweet onions, pineapple, pickled banana peppers, applewood smoked bacon, and capicola ham. Hit the crest with a brush of garlic oil and seasoned with grated parmesan.

We are here to please your taste receptors with garlic roasted steak, topped with Monterey jack cheese and some mozzarella add a blend of shrooms, some caramelized onions, and peppers, finished with shaved parmesan and a brush of black garlic butter.

We start this pie with our house tomato sauce, and then add a monstrous amount of veggies that include spinach, shrooms, onion, peppers, Roma tomatoes, and olives layered with mozzarella cheese, the crust is brushed with garlic oil and seasoned with grated parmesan to finish.

This pie is fun to make! We start by adding minced garlic and a drizzle of olive oil to the dough, topped with some mozzarella and Monterey Jack cheese, add a blend of shrooms, some caramelized onions, and fresh herbs, finished with parmesan and black garlic butter.

We have here a dash of our house tomato sauce, with a mighty amount of pepperoni, capicola ham, Applewood smoked bacon, and Italian sausage all topped with shredded mozzarella cheese. To finish we brush the crust with garlic oil and season with grated parmesan.

We start with a shmear of our basil pesto and a drizzle of olive oil on the dough, add a layer of spinach, roasted chicken and lots of marinated artichokes topped with some mozzarella and Monterey Jack cheese, finished with fresh basil and parmesan.

Hearts of romaine, chopped up and top with some red onion, salami, roma tomato, chickpeas, black olives, cucumber, and feta cheese with balsamic vinaigrette on the side.

We take the heart of romaine and chopped it up, then top with Roma tomato, garlic olive oil marinated artichokes, sweet onions, and herb croutons, with creamy parmesan dressing on the side.

With our house tomato sauce.

With our house tomato sauce.

With our house tomato sauce.

Stewed in marinara and finished with parm cheese.

Sparkling water.