48-hour dough.
90-second oven.

Whole pies and a weekday slice window on Calvert Avenue. Ten counter seats, one oven, and a phone that a human answers.

Call (555) 555-0184 No apps. No fees. No soggy box.
48hours of cold ferment
900degrees in the dome
90seconds, door to done
0delivery apps
The pies

Eight pies. One oven. No debates.

Margherita overhead on marble, charred cornicione, torn basil
The Margherita
Pepperoni pie overhead, cupped and charred, oil pooling
The Pepperoni
  • Margheritatomato, fior di latte, basil, good olive oil$16
  • Pepperonicup-and-char pepperoni, aged mozzarella, oregano$18
  • Hot Soppressatasoppressata, chili honey, dollops of ricotta$19
  • Mushroomroasted cremini, fontina, thyme, no sauce$18
  • The Whitegarlic cream, ricotta, lemon, a lot of black pepper$17
  • Sausage & Rabefennel sausage, broccoli rabe, sharp provolone$19
  • The Cindertomato, smoked mozzarella, calabrian chili, torn basil$19
  • Sweet CornThis monthsweet corn, calabrian butter, scallion, pecorino$19

Every pie is 12 inches, cut in six. Anchovies on anything, $2. No half-and-half; the two halves never agree on a bake time.

A lifted slice with a long cheese pull against a dark backdrop
Weekdays, 11 to 2

The slice window

$7

Two slices and a can of soda. Cheese or pepperoni, whichever rack came out of the oven last. In line to back at your desk in about ten minutes.

Till 2pm, or till the rack runs out. The rack usually loses.

Dom Ferro, flour-dusted, arms crossed beside the oven
The dough

It started two days before you got hungry.

Every pie here begins 48 hours ahead: a wet dough, a pinch of yeast, and two slow days in the cold, which is where the flavor comes from. The flour is a single hard red wheat from Lodema Mills, stretched by hand to twelve inches and slid onto a 900-degree stone floor for about 90 seconds. The leopard spots on the crust are not a mistake. Char is bitterness set against sweet dough and bright tomato, the same reason you sear a steak instead of boiling it.

"If a pie comes out blond, it goes in the bin and we start over. Ninety seconds is not a suggestion." Dom Ferro, owner, on the peel since 2011
Why we are not on the apps

Your $18 stays here.

The apps take up to a third of every pie, and the pie takes the blame when it shows up cold. A wood-fired pizza has about eight great minutes in it, and we are not spending them in a stranger's back seat. So call us, talk to a human, and pick it up glowing; the money goes into better mozzarella and the people who make your food.

White subway tile counter with wooden stools under warm pendant lights
The room

Ten stools, one oven door, zero waiting list.

Sit at the marble and you get the first eight minutes of your pie, the ones it is proudest of, with the oven roaring an arm's length away. Most nights the counter turns over faster than you'd think.

Taking it home? Call it in, give us twenty minutes, and we time the bake to your walk through the door. Your name goes on the box in grease pencil, same as day one.

Pizza parties

The oven stays. The pizza travels.

Half-sheet Sicilian pans, party packs of six or more pies, and a cooler of sodas. Picked up hot, or baked ahead with reheat instructions that actually work. Tell us the date and the headcount and we'll write you a menu.

parties@cinder.example
Find us

Follow the woodsmoke.

Address

318 Calvert Avenue
Brickton
Open in Maps

Between the hardware store and the laundromat. The chimney gives us away.

Hours
  • Tue – Thu11:30 – 9
  • Fri – Sat11:30 – 10
  • Sunday12 – 8
  • MondayClosed
  • Slice windowWeekdays 11 – 2

We bake till sold out. On Fridays, sold out has arrived as early as 8:15. Call before you drive.

Order

(555) 555-0184

Whole pies take about twenty minutes on a Friday night, less midweek. Parties and pans: parties@cinder.example

Built on Hatchable