Two kitchens, one wood fire — cooked the way they always should be.
La Piozza is built on a simple idea: don't cut corners on the things that matter. Our dough rests slow before it ever meets the fire, our sauces and dips are made fresh through the day, and every pizza goes into a live wood-fired oven — never a microwave, never yesterday.
From Italy, the classics done properly: thin, blistered crusts, San Marzano-style tomato, real mozzarella, good olive oil. From Lebanon, the mezze we grew up loving: silky hummus, smoky moutabal, crisp falafel and warm manakish, seasoned by hand.
It's honest food, cooked with care, in a town that deserves a proper table. Come hungry.