OUR GOAL IS SIMPLE: MAKE GREAT PIZZAS BASED ON FOOD WE LOVE.
We don’t stick to any rigid rules or single regional style. Our pizzas vary all the time, inspired by whatever crusts, cheeses, and toppings we're loving most.
AUTHENTICITY IS OVERRATED
Pizza purists argue endlessly about what qualifies as "true" Neapolitan, New York, or Detroit pizza. We would rather focus on making great pizza.
Each pizza is built on distinct crust foundations that rotate based on our scheduled drop.
From natural-casing cupped pepperoni and aged whole-milk brick blends to roasted wild mushrooms with garlic confit, our menu rotates regularly based on small-batch ingredients.
We bake to order every Saturday & Sunday from 11:00 AM to 4:00 PM. All orders must be placed online in advance for a designated scheduled pickup slot.
PICKUP & DETAILS
Sunday: 11:00 AM – 4:00 PM
Monday–Friday: Closed
JOIN THE CRUST DISPATCH
Get notified the minute weekend slots unlock, plus secret member drops and event alerts. No marketing noise.
SEND A MESSAGE
Running late for your pickup slot or have a question? Leave a note below.
RECENT KITCHEN LOGS & MEDIA
@COUNTERFEITCRUST
Real-time oven pulls, levain metrics, test bakes, and weekend dough schedule updates.
Cupped pepperoni and hot honey test bake pulled from the 650° deck. Dialing in the underside blister.
Prepping upcoming weekend doughs and testing new batch profiles.
Member Pop-Up trial: ultra-thin Tavern Bar Pie with edge-to-edge brick cheese caramelization.
KITCHEN VLOG
Deep dives into dough science, steel pan seasoning, and baking technique.
WHY AUTHENTICITY IS OVERRATED: THE DOUGH EXPERIMENT
We test different crust profiles, explain why regional pizza dogma limits creativity, and experiment with small-batch baking techniques.