Pie Town

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At Pie Town our motto is, “it’s all about the pizza!” When owner Pierre Bader, Executive Chef Tim Groody, and J&W instructor and pizza expert Chef Peter Reinhart came together to discuss the vision of Pie Town, they all agreed the goal would beto create a fun, relaxed atmosphere, and to introduce creative “artisan”pizzas. Artisan pizza focuses first and foremost on the crust and then finishes it with excellent, farm fresh toppings. After months of development and extensive test bakes, the creative team found the perfect stone hearth oven in which to bake all of our dough, not only for pizza but for focaccia, focaccina,& rustic sandwich and panini breads. Our pizzas are designed to be both crisp, with a slight, smoky char, yet have a creamy cornicione (the puffy edge.) The toppings and other ingredients used at Pie Town are sourced from an extensive group of local and national producers that Chef Groody has discovered and cultivated through the years. None of this, however, comes together without the Pie Town Pizzaiolo (pizza baker,) each personally trained and certified byboth Chefs Reinhart and Groody. We welcome you to Pie Town, where it’s all about the pizza!