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 A Little History:
When we first opened, we made dough on site at the University Pizzeria. As soon as people began to disover our pizza place, we quickly out grew the space and needed to make our pizza dough off site. Thus our Commissary was born. When we opened our second pizzeria on Broadway, we knew our centralized pizza dough operation would ensure a consistenet product. Ever since then, we've been making pizza dough every day and delivering fresh dough balls to all of our locations where they are hand tossed and turned into a crisp thin pizza crust.
Once the Commissary moved to its current location on Pike Street in 2000, they opened up their kitchen to take on the challenges of delivering daytime catering orders to Downtown businesses.
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