Our Signature PRP (Punk Rock Pizza) Technique is the process we use to make our "Light as Air" Detroit Style and 12 Inch Round pizza.  Our Reverie dough is naturally leavened with wild yeast (our starter Xabi) to create complex flavors and superior texture.  Reverie dough is also easier to digest and has more nutrients than dough leavened with commercial yeast.  We blend 100% organic Dark Northern Spring and Hard Red Winter Wheat to create our signature crunchy crust that's "Light as Air."  We cold ferment our dough and manage temperature and time to enhance the complex deep flavors of our starter Xabi and create a tender, open, and easy to digest crust.  We use beautiful Italian tomatoes, fresh herbs and spices, Mediterranean salt and olive oil, and our unique blend of fresh mozzarella, provolone, brick cheese, and Irish cheddar.  We believe in using fresh, seasonal, and premium ingredients.  We specialize in Detroit Style and 12 Inch Round Pizza and Naturally Leavened Breads.