St Louis style brick bottom oven pizza

My brother and I have an old school style that we put forth at our pizzeria every day. It begins with the way we cook and prepare our pizzas, as well as the way we run our family owned pizza restaurant. 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 cheese. Our grated cheese is Imported Romano, which we feel enhances the spectacular flavor of our pizza. We make our pizza sauce completely from scratch. We carefully select all the ingredients used in the five hour cooking process, from our tomato products to all the brands of spices.

 We also make from scratch pizza dough, which takes three days before it can be made into a hand made pizza. On day one, the dough is made, covered and allowed to rise several times.

For the second day, the dough is cut in sections, hand-weighed and rolled into dough balls and sets for the following day. On day three, the dough is finally ready to become a hand made pizza. Again, all this is done by Pete or Myself.

Pete and I are very proud of the meats we offer. Let’s start with our Italian Sausage and Beef. We buy the Pork Butts 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 all our meats and mix in our seasonings for our signature pizza toppings. 

We pre-cook our Hickory Smoked Bacon and drain any excess oils so it is crispy and not greasy.

We also make our own hand made meatballs, Italian Hamburgers, Italian Sausage Links, and our unbelievable Italian Salad Dressing. All of these are original recipes that come from our Grandmother, NONNA, and date back to early 1900’s.

As you can see, we put a lot of pride into making our from scratch thin crust St Louis style pizza and it is made with only the best ingredients. Each pizza is made to order and we make it in the best way possible. Lastly, we cook each pizza in a brick bottom oven that takes time and patience, but produces a crispier crust.

So when you come for a visit, please understand if you have to wait a little longer, it is the extra care and preparation put into each Pizza that makes it a Faraci Pizza.

And As Always We Appreciate Your Business!