Straight out of the stone oven
The Best Pizza in Manteo
Stone-oven pies on Roanoke Island, fired in a custom Marra Forni
It Starts With the Oven
Good pizza is a question of heat. Ours comes from a custom-built Marra Forni stone oven.
A deck that hot cooks a pie in about ninety seconds. The rim puffs and blisters, the bottom picks up a gentle char, and the toppings come out bright instead of baked flat.
That is what we mean by stone-oven cooking, and it is why the oven sits where you can see it.
The Pies
Cheese and Margherita — red sauce, fresh mozzarella, basil.
Pepperoni, Sausage and the Meat Lovers — the classics.
The Bianca — our white pie. Ricotta cream, shaved garlic, chili flakes, olive oil. No red sauce at all.
The New Yorker Down South — pepperoni finished with hot honey.
The Smash-Burger Pizza — garlic white sauce, seasoned ground beef, cheddar, diced pickles, burger sauce.
Or build your own from pepperoni, sausage, salami, ground beef, chicken, bacon, onions, peppers, jalapenos, mushrooms and black olives.
Tuesday Is Pizza Night
Every Tuesday: buy one stone-oven pizza, get the second 50% off. Dine in.
Bring somebody, order two different pies and split them.
Pair it with a Weeping Radish — the Corolla Gold Helles with a Margherita, the Radish IPA with the Meat Lovers.
Dinner Tuesday through Sunday, 5 to 9 p.m., at 814 N Highway 64/264 in Manteo.
