We love
pizza.
We eat pizza, think pizza and even dream pizza. We ate all the pizza, and found ourselves thinking: where is the pizza we dreamt of eating? So we made it. The alternative pizza.
Five things
that matter
Fed daily. Stretched by hand. No added preservatives, because that's the better pizza.
Mother sourdough
A starter fed daily with a blend of unbleached and stoneground French flours and water.
Hand-stretched
Rounded out with a touch of olive oil, sea salt, rye flour and semolina, then stretched by hand to a crunchewy 11-inch base.
House-made sauces
Signature tomato sauce pressed from Saporito vine-ripened California tomatoes. No added preservatives.
European cheeses
Freshly grated aged parmesan, cheddar and feta, flown in from Europe.
Fire-baked
Locked, loaded and served piping hot: light and chewy inside, thin and crisp outside.
Locked, loaded,
piping hot.
Signature tomato sauce pressed from the finest California Saporito vine-ripened tomatoes. Spicy Calabrese-style salami. House-made chicken fennel sausage and wagyu meatballs. Aged parmesan, cheddar and feta from Europe. So every Alt. pizza comes out light and chewy inside, thin and crisp outside.
Simple. Honest. Fun.
Simple
The straight-up slice is the best sliceNo gimmicks, no trend-chasing, no overloading. Just good pizza loaded with just enough for that flavour punch: the golden ratio of crust to topping.
Honest
Nothing tops honestyGood pizza speaks for itself. We stand by our ingredients and our process, and we keep our prices honest so everyone gets a pizza that is worth it.
Fun
Every slice, a good timeFor community, by community. From our space to our build-your-own pizzas, we are here to make everyone's day a little brighter.
For community,
by community.
From Holland Village in 2014 to four places across the island. The go-to gathering spot for a lip-smacking good time.
