Our pizza is derived from the same dough that is used to make the bread. Ample amounts of our own tomato recipe are applied, with fresh grated mozzarella cheese. Out of the oven the dough rises to approximately ½ an inch in thickness. The outside crust has a crispy but chewy texture, while the bottom of the dough darkens and also is also left chewy. Many people like to classify it as pizza bread due to its thick nature. This also enables the pizza to be held exposed for many hours, kept in a fridge for extended periods of time, and even frozen. Best eaten at room temperature, but many reheat in the oven, over grills or even in a skillet over a stove.