# Matt's Place At Matt's Place, every pizza begins with dough that's been cold-fermented for 72 hours using his Nonna's century-old starter, creating a crust that's impossibly light yet deeply flavorful. The San Marzano tomato sauce simmers for six hours with just a whisper of basil and garlic, following the exact recipe Matt's grandfather brought from Naples in 1952. This isn't just pizza—it's four generations of family secrets, Sunday dinners, and the kind of love that can only be kneaded into dough by hands that have been doing it their whole lives.
What We Stand For
We source the best ingredients we can find and never cut corners on what ends up on your plate.
This place belongs to the neighborhood. We give back to the people who make us who we are.
Everything on our menu starts fresh. We don't open boxes — we cook.
Every guest gets treated like they're at our table. That's not a policy, it's just who we are.