Word on the street
What locals are saying
Brooklyn-and-Long-Island native Mike Pitera built this West Ashley operation from a food truck into a U.S. Pizza Team–recognized pizzeria, and the credentialism shows: dough ships in from New York twice a week, and when it's gone, the pizza menu closes for the day — a policy that inspires both loyalty and occasional frustration when lunch ends early. The thin-crust slices hold up to the promise, with a sauce that earns consistent reverence and garlic knots that vanish before they have a chance to cool; specialty options like the pickle pizza keep the regulars cycling through all seven styles.
NY dough shipped twice weekly — sells out and shuts downsauce-forward thin crust with real foldabilitygarlic knots as a near-religious experienceowner-operator authenticity, Brooklyn rootsU.S. Pizza Team national recognitionfocused menu — no pasta, no filler
In the feed
