Process
At Far Corner, we take pizza seriously—from start to finish.
It all begins with our dough and ends with carefully selected toppings. We believe every great dish tells a story, and our dough is no exception. What makes our dough special?
It starts with high-gluten flour, chosen not just for its exceptional flavor but for its performance. This flour can handle high hydration, giving our dough the structure and texture we love.
We mix it on-site using an indirect method, then let it ferment for 48 to 72 hours. The result? Dough that’s light, flavorful, and easy to digest.
Our toppings are just as thoughtful: Bianco DiNapoli tomatoes, Grande cheese, Ezzo pepperoni, and locally sourced or curated produce. As a scratch kitchen, we know exactly what goes into every pizza. That’s what gives us the confidence to serve you our best—every single time.
Our California-style pizzas are a good example: think New York–style crusts topped with the kind of specialty produce you find at a farmers market. Bright, fresh, unexpected.
We love what we do, and we’re glad you’re here to share it with us.
