Welcome to Mike’s Firestone Pizza!
I NO LONGER USE
DELIVERY SERVICE APPS!
NO MORE GRUBHUB
NO MORE DOORDASH
They made my life miserable and took the fun out of making pizza.
And for the love of all things pizza, please dine in.
It’s best right out of the oven.
I make every pizza. Sometimes I have help with the oven, sometimes I don’t.
I make 70 dough balls for each weekend.
(That’ll make 60 18″ pizzas & 10 10″ pizzas)
Large 18″ Cheese or Pepperoni Pizza
$19.95 (additional toppings $3)
10″ Cheese or Pepperoni Pizza
$9.95 (IN HOUSE ONLY!)
(additional toppings $1.50)
I’m on a mission to make the best pizza possible in a deck oven. A deck oven has stones that are heated by fire, hence the name Firestone.
I’m always trying to improve. While things have settled in, things may change a bit from week to week. I make the dough on Wednesdays or Thursdays depending on how crazy my life is at the moment. Which means Friday’s dough is an average of 30 or 54 hours of fermentation and Saturday’s dough is an average of 54 or 76 hours of fermentation.
And by the way, I can’t make a round pizza to save my life. So you’ve been warned if it’s a weird shape and doesn’t quite fit on the tray or in the box.
-Mike
