ABOUT US

One oven, one
family, one street.

Pizza Palace started as a single wood-fired oven built by
hand in a garage. It's grown since, but the oven — and the
philosophy behind it — hasn't changed.

Rosa Bellini

FOUNDER & HEAD BAKER

"I didn't want to open a resturant. I wanted to build the oven my
grandfather described to me, and see what came out of it."

HOW WE GOT HERE

A short history of a long dough proof.

2014

The garage oven

Rosa hand-builds a wood-fired dome in her parents' garage, working nights off
a recipe passed down from her grandfather in Naples.

2016

Farmers market stand

Weekend pop-ups sell out within the hour. Word spreads mostly by the people
bringing friends back the following week.

2019

1420 Main Street Opens

The current shop opens with the same oven, moved brick by brick from the
garage to its permanent home.

2026

Still doing it the slow way

Same 48-hour dough, same local farm, now with online ordering so the line
moves a little faster.

WHAT WE WON'T COMPROMISE ON

Three rules the kitchen doesn't break.
Slow dough, always Every batch ferments a minimum of 48 hours. If we sell out, we sell out — we don't rush the next batch to cover it.	Farms we've meet Produce and cheese come from three farms within 40 miles, all visited in person before we put them on the menu.	Nothing frozen No frozen dough, no pre-shredded cheese, no bottled sauce. If it can't be made fresh that day, it isn't served.

COME BY

Find us on Main Street

ADDRESS

1420 Main Street, storefront with the oak door

HOURS

11am - 10pm daily, oven goes cold at 9:30pm

PHONE

(555) 019-2231

SEATING

28 seats inside, 12 on the sidewalk patio (weather permitting)