I was born and raised in New York City — where pizza isn’t just food, it’s part of life. After moving to Pasadena, I found myself missing that unmistakable NY slice: the crisp-yet-chewy crust, the fold, the flavor. Nothing I tried out here quite scratched the itch. So I decided to learn how to make it myself.

What started as a craving turned into a deep dive. I spent months researching dough science, testing different flours and fermentation methods, and learning how to stretch and shape dough like the real pros. I quickly realized the dough is everything — the foundation of that authentic New York bite — so that’s where I focused all my energy.

Eventually, my kitchen became a full-blown test lab. I hosted pizza nights, taught friends and family how to stretch dough, and kept refining until I got it right. Now I’m sharing what I’ve built with my new community here in Pasadena: high-quality, ready-to-use dough that brings New York flavor straight to your oven.

You bring the toppings — I’ve got the dough covered.