Our oven
Slow dough. Fast fire.
Good pizza is mostly patience. Here is how every pie gets made.
A three-ton brick oven, fired every morning.
It takes four hours to come up to heat, and it holds it all night. The floor is hotter than the air, which is why the bottom of every crust gets those dark leopard spots.
- Day one
We mix flour, water, salt and a pinch of yeast, then leave it alone.
- Day two
The dough rests cold for 48 hours. That is where the flavor and the bubbles come from.
- Order in
Stretched by hand, topped, and slid onto the oven floor at 900 degrees.
- Ninety seconds
Out of the oven, sliced, boxed and on its way to you.
The people
Marco, Jess and the crew.
Marco opened Corner Slice after ten years in other people’s kitchens. Jess runs the oven and has burned exactly two pizzas this year. Everyone here eats what we make.
Work with us →