Station Pizza

Pizza brings out so many prejudices in people. The same pie can be judged too thick or too thin, too moist or too crisp. You can say it has too much cheese or not enough tomato sauce. Station Pizza has been molded after the pizza we grew up with in New York. Our number one concern here at Station Pizza is quality. We have tried our best by using filtered water for the dough instead of tap water. Our cheese is only the best (whole milk mozzarella). For the sauce we use whole tomatoes. Then we add in our fresh ingredients from our family recipe. Our final touch is baking your pizza pie in a brick oven; this process seems to be going the way of the dinosaurs as the big pizza chains strive for production through conveyor belt-assemble line type ovens. Unfortunately, putting pizza in a box makes it soggy; it's not the same as if you consume it here. Trapping the heat from the pizza inside the box creates moisture. Pretty simple, right? So you may want to heat the pie in your own oven just a few minutes to get it crisp again. Hadee, the owner wants to hear what you think of the pizza. So come in for a slice and share a table with a stranger, or tell us how your day was while your pizza cooks. We hope to bring you a quality pizza experience through the flavor of the pizza and the personal touch of the guys on this side of the counter. And to your folks on that side of the counter, thanks for coming in.