OUR PIZZA
Rome is the center of our pizza universe. We are inspired by the traditions of pizza al taglio, pizza pala and pizza tonda. Our pizza and toppings are influenced by the seasonal bounty of Northern California. They are truly the best of both worlds.
Our dough is naturally fermented for 72 to 96 hours. During that time it develops depth of flavor and matures into a light digestible platform for a wide variety of flavorful toppings.
While we’ve chosen Rome as our inspiration we are not slaves to tradition. Italian tomatoes are wonderful but so are tomatoes from the Sonoma Valley. We use local products where we can to support local agriculture, cut down on shipping and keep it fresh.
PIZZA CLASS
The basic wood fired class is two consecutive mornings. The first morning is all about the wood fired baking and dough. Day two emphasizes toppings and finishing breads and pizza.
EVENTS
Our wood fired Valiorani oven, built by Mugnaini, will roll up to your event. It’s a crowd pleaser. Give me a call at 530 503 7569 to discuss.
Location
BIG Dream Ranch
Geyserville, CA 95441
Contact
Mike McGrath, Chef/Owner
mikefj40@gmail.com
530 503-7569
About Pizza Mike
Mike McGrath learned his craft in the United States and Italy. He holds certificates from The San Francisco Baking Institute, Accademia Pizzaioli, ICIF and ASRpizzalab. He’s also a graduate of the University of Pennsylvania where he minored in slice consumption.
“Amazing quality pizza, what a delightful afternoon!”