This pizzeria is an ongoing experiment shaped by time, repetition, and constant refinement.
Dough & Fermentation
Our dough is built from five different organic flours, chosen for how they work together rather than any single characteristic. We ferment slowly and incorporate a sourdough starter, letting time do most of the work. The goal isn’t consistency for its own sake, but balance of flavor, texture, and digestibility coming together naturally.
Ingredients
Whenever possible, we source ingredients from the Troy Waterfront Farmers’ Market, working directly with local producers we trust. Seasonality matters here, and the menu reflects what’s available and at its best.
Process
Nothing here is considered “finished.” Recipes are constantly tweaked, hydration adjusted, fermentation times nudged forward or back. Small changes add up. The idea is simple: each bake should be better than the last.
Influence
Our pizzas pull inspiration from New York, New Haven, and New Jersey, not as rules to follow, but as reference points. We take what resonates: structure, char, balance, and let it evolve into something personal we like to call “Tri-State Style”.
The Space
The room matters as much as the food. We collaborate with local artists to shape the space, treating it as a living extension of the kitchen: imperfect, expressive, and always changing.
This is a place built slowly, with intention, and always with the understanding that there’s more to learn.
About the Pizza Maker
Alex has been making pizzas for 15 years, ever since first learning to cook and becoming obsessed with perfecting the craft. Over the years, Alex has read countless books, taken classes, experimented through trial and error, and tested just about every consumer pizza oven or hack one can imagine.
Growing up in New Jersey, Alex spent many weekends on pizza pilgrimages to New York City and New Haven, soaking in different styles and approaches. Baking runs in the family. Alex’s father has owned and operated a bagel shop for over 30 years, and his grandfather is a retired chef and restaurateur.
Early on, Alex fell in love with seasonal produce found at farmers’ markets. Now a regular every week, Alex finds it endlessly exciting to create pies from what’s fresh and in season.
Before this, Alex had a career in IT, which allowed him to save enough to turn the dream of opening a pizzeria into reality. This shop is the culmination of years of passion, experimentation, and dedication to making good pizza.