Our Signature PRP (Punk Rock Pizza) Technique is how we make our "Light as Air" Detroit Style.  Our Reverie dough is naturally leavened with wild yeast (our starter Xabi) to create complex flavors and amazing 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 with stone ground heritage Durum and White Sonora to create our signature crunchy crust that's "Light as Air."  We use a dual fermentation process (ambient and cold) to ferment our dough and manage temperature and time to enhance the complex deep flavors of our starter Xabi.  PRP Technique creates a tender, open, and easy to digest crust.  We use Mutti plum tomatoes, fresh herbs, Sicilian sea salt, Lebanese olive oil, and our unique blend of brick cheese and Irish cheddar.  We believe in using fresh, seasonal, and premium ingredients.  We specialize in Detroit Style, Focaccia, and Naturally Leavened Breads.