Born In A Wood Oven
Two friends, one blistering-hot oven, and a stubborn obsession with the perfect crust. This is how SLICE got fired up.
It Started In A Food Truck
Back in 2008, Marcus and Dev were two line cooks who couldn’t stop arguing about one thing: what makes the perfect pizza. Thick and doughy? Or thin, blistered, and charred at the edges? They pooled their tips, bought a rusty truck, dropped a wood oven in the back, and parked it downtown to settle it.
Neapolitan won. Word got out fast. The line down the block turned into a line around the block, and that little oven could barely keep up. Turns out people will chase a wood fire across town when the dough is right.
Today SLICE fires pies in cities across America — same obsession, same charred crust, same two guys sweating the details. Bigger oven, though.
Day One
The CharNon-Negotiables
Fired Daily
Every pie blistered in a 900° wood oven for that leopard-spotted, charred edge.
00 Flour Dough
Slow-fermented dough, hand-stretched every morning. No machines, no shortcuts.
Fresh Mozzarella
Fior di latte torn by hand, melted to milky pools. No rubbery pre-shred.
San Marzano
DOP tomatoes, crushed not cooked, for a bright, honest sauce every time.
Hot, Honest, Charred.
We’re not chasing trends or cutting corners. We’re here to hand you something hot, honest, and blistered by fire — the kind of slice that makes you close your eyes on the first bite. No chill, all flavor.
