St. Louis Style Brick Oven Pizza
OUR PIZZA
My brother Pete and I bring an old school style to our pizzeria every day. It shows in the way we cook and prepare our pizzas, as well as in the way we do business.
Each pizza is made to order and cooked in a brick bottom oven that takes time and patience, creating a crispier crust. When you come to visit, please understand that you may have to wait a little longer. It is the extra care and preparation put into every meal that makes it a Faraci Pizza.
As always, we appreciate your business!
HOUSE-MADE DOUGH
We make our own dough, and it takes three days before it is ready to be made into a pizza. On day one the dough is made, covered, and allowed to rise several times. On the second day, the dough is cut into sections, hand-weighed and rolled into dough balls, then set aside for the following day. On day three the dough is finally ready to be made into a pizza. All of this is done by Pete or myself.
SAUCE FROM SCRATCH
We make our pizza sauce completely from scratch. We carefully select every ingredient that goes into the five hour cooking process, from our tomato products to the brands of spices we use.
HAND-SLICED PROVEL
We use 100% Provel cheese that we hand slice. This allows the cheese to melt evenly across the pizza, giving each slice of pizza just the right amount of delicious cheese. Our grated cheese is imported Romano, which enhances the spectacular flavor of our pizza.
NONNA'S MEAT RECIPES
Pete and I are very proud of the meats we offer. Let's start with our Italian sausage and beef. We buy the pork still on the bone in a ‘super trim cut’, which means it has the least amount of fat possible. Our beef is 99% lean and also comes in slabs. We bone, slice, and grind our meats, then mix in our seasonings for our signature toppings.
We pre-cook our hickory smoked bacon and drain any excess oils so it is crispy. We also make our own meatballs, and our unbelievable Italian salad dressing.
All of these recipes come from our grandmother, Nonna, and date back to the early 1900s.