Fireflour Pizza

In 2012, Kenny and Kendra Howard fulfilled their dream of opening a Neapolitan-inspired pizzeria. The dough is made from scratch daily, fermenting for 48 hours before being placed into the oven for a 60 – 90 second bake. We emphasize hand-crafted, high quality ingredients and lovingly prepare them with labor intensive methods. Our fresh mozzarella is hand-stretched from Wisconsin curd and the housemade fennel sausage is made from Berkshire breed pork.