Slow-fermented dough stretched by hand and baked at 900 degrees in our traditional stone oven. Simple ingredients, refined by fire.
Discover Our PiesCrafted from hand-mixed volcanic clay, the brick dome at Stone & Hearth is built to sustain intense temperatures. Locally sourced seasoned oak wood feeds the continuous flame, reaching the extreme heat required for our signature blistered crust. This traditional slow-baking method locks in moisture while creating a deep, smoky profile.
"The crust is light, airy, and full of flavor — the result of patience and fire."
Heirloom wheat, milled to retain organic nutrients and rich texture.
Sun-ripened San Marzano tomatoes, crushed with a touch of sea salt.
A gentle touch that preserves the delicate air pockets in the sourdough.
Weekly Dining Hours
| Wednesday – Sunday | 5:00 PM – 10:00 PM |
| Monday – Tuesday | Closed |