Folino's

Folino’s Pizza opened March 14th, 2012; we did not tell anyone, nor did we have an open sign on the road. We sold 8 pizzas. In the summer of 2013, we were selling anywhere from 250 to 350 pizzas on a nice Saturday. We can now make over 60 pies per hour if need be.

Our Process

Our mission is to make the best pizza. Our crust is “naturally leavened” which means we don't use commercial yeast. We keep a starter alive which is a symbiotic culture of bacteria and yeast (fungus). The bacteria give the dough flavor by making acid. The fungus metabolizes sugar creating CO2 which makes the dough fluffy. We knead our dough in an old Italian diving arm mixer. We weigh and form each dough by hand. Our sauce is just crushed plum tomatoes and salt. Our oven is a cross between a bread and pizza oven. It has a slightly higher vault which allows the convection of the flame to cook the top of the pizza. The extraordinary mass of the 1400 fire brick core soaks up heat and cooks the pizza through conduction. Radiant heat is released from the brick which aids slightly in the cooking process and completes the three forms of heat transfer. The oven is heated with wood only and stays around 900-1000 degrees Fahrenheit.