Pizza questions,
answered properly
Slice counts, reheating, gluten-free, how much to order. Answered by the people who make it, not scraped off another pizzeria’s site.
Sizes & servings
How many slices are in a large pizza?
Ours is an 18″ round cut into 8 slices. The 12″ round is cut into 6, and the Detroit-style pan is 6 squares. Slice counts vary wildly between pizzerias — always ask by diameter, not by the word “large.”
How many people does a large pizza feed?
Three to five adults if pizza is the whole meal, and more if there are appetizers on the table. An 18″ pie is about 254 square inches, so each of its 8 slices is roughly 70% bigger than a slice off a 12″. Our pizza calculator does the arithmetic.
Is a large pizza twice the size of a small?
No — it’s more than twice. Area grows with the square of the diameter, so going from a 12″ to an 18″ gives you about 2.25 times the pizza, not 1.5 times. Two smalls are less food than one large.
Reheating & leftovers
Can you reheat wood-fired pizza?
Yes, and a skillet beats a microwave every time. Put the slice in a dry pan over medium heat for about three minutes, then add a few drops of water to the pan away from the slice and cover it for another minute. The base re-crisps while the steam melts the cheese. A microwave does the opposite: it steams the crust soft.
How long does leftover pizza keep?
USDA guidance for cooked leftovers is three to four days refrigerated, within two hours of coming off the table. Pizza is no exception, however convincing it looks on the counter the next morning.
Can you freeze pizza?
You can. Wrap slices individually so they don’t fuse, and reheat from frozen in a skillet or a hot oven rather than thawing first — thawed crust goes limp.
Cheese, sauce & styles
What’s the difference between mozzarella and fresh mozzarella?
Low-moisture mozzarella is aged and drier, so it browns, stretches and behaves predictably under high heat. Fresh mozzarella is packed in water or brine, has a milkier flavor and a softer texture, and releases moisture as it melts — which is why a Margherita made with it has those wet, creamy pools rather than an even blanket. Neither is better; they do different jobs.
What is a white pizza?
A pizza built without tomato sauce. The base is usually cheese, cream, oil or garlic, which means there’s no acidity on the plate to cut the richness — worth knowing when you pick a drink to go with it.
What is Detroit-style pizza?
A thick rectangular pan pizza with cheese taken right to the edges, so it caramelizes against the hot pan and forms a crisp, chewy border. Ours is a 10×14″ pan cut into 6, available at every location except Bolton.
What does wood-fired actually change?
Heat and speed. A wood-fired oven runs far hotter than a home oven and cooks a pie in minutes rather than tens of minutes, which puts char on the crust before the inside dries out. That’s where the leopard-spotting and the chew come from.
Ordering
Do you have gluten-free pizza?
We make a 12″ gluten-free crust, and vegan cheese can go on any pizza. One honest caveat: our kitchens handle wheat flour all day, so we can’t promise a coeliac-safe environment. If you have a serious allergy, tell your server and they’ll walk you through what we can and can’t guarantee.
How far ahead should I order for a party?
For a handful of pies, the same day is usually fine. For a crowd, or anything on a Friday or Saturday evening, give us a day — and for twenty people or more, catering is normally cheaper and arrives hot together rather than in waves.
Can I order a half-and-half pizza?
On a round, yes — ask when you order. The Detroit pan is built differently and doesn’t split as cleanly.