Our dough is the most important part of the pizzas we create.
We start with a Non GMO, non bromated unbleached flour. Then it’s a 3-day fermentation process. We take time, temperature, and humidity into consideration to create a crumb in the crust that has great structure and flavor.
Our Story
Founded by renowned tattoo artist Chad Koeplinger, food entrepreneur horticulturist Eric Shevchenko, and pioneer BMX rider-turned-tattooist Pat Schreader, this old town pizzeria is a prodigal ode to the local Saginaw community that shaped their youths. Having spent their formative years together on these streets, each one of them now contributes their unique experiences and talents to this venture.
