Devilishly good.
Hand stretched. Hearth fired.
Neapolitan–New York fusion pizza, baked from a 72 hour fermented, high hydration dough every Wednesday at the Fairfax Farmers Market.
Hearth fired
Three days of work for ninety seconds of fire. The dough is the whole story.
Hand stretched
A high-hydration “00” dough, stretched by hand and never rolled.
Hearth fired
Baked at high heat in about ninety seconds — blistered, leopard-spotted, fast.
Devilishly good
Neapolitan leopard spots with a New York chew, straight out of the tent.
Fairfax Farmers Market
Wednesdays, 4–8 pm
Look for the black tent with the orange flames. We bake to order and sell until the dough runs out.
Get directions- Market
- Fairfax, California
- Day
- Wednesdays
- Hours
- 4–8 pm
- Follow
- @oninopizza