FRIDAY PIZZA NIGHT IS TAKING A PAUSE 🍕❤️

Three hours of pizza. An entire week of work.

For five years, Friday Pizza Night has been one of our favorite traditions at Modern Stone Age Kitchen.

But the pizza you enjoy on Friday night actually begins days before.

We long-ferment the sourdough. We turn local milk into mozzarella and ricotta. We make the sausage and pepperoni. We ferment and prepare the toppings. We chop and stack the wood. And finally, we build the fire.

It is an incredible amount of work—and we wouldn't want to make it any other way.

Could we make Pizza Night easier? Absolutely. We could buy the cheese, buy the meats, speed up the process and take shortcuts.

But that solves the wrong problem.

We won't make our food less intentional just so we can make more of it.

So, for now, we're pressing pause on our weekly Friday Pizza Nights to create more space for our team, protect the processes that make our food what it is, and make room for what comes next.

THIS ISN'T GOODBYE.

Pizza will make an appearance again. ❤️

In the meantime, come see us for breakfast and lunch, keep an eye on what we're cooking up next, and read the full story behind our decision below.

[READ WHY WE'RE PRESSING PAUSE]

Every Friday, we fire up our ovens and bring you 100% homemade pizzas, from the wild-fermented sourdough crust to the housemade cheese and locally sourced toppings.

Preordering Guarantees Your Pizza!
We always make extra for walk-ins, but we sell out fast. Preorder now to secure your favorites—your pizza will be fired as soon as you arrive between 4 and 7 PM. Don’t risk missing out!

Pre-orders close at 3pm on Fridays so we can concentrate on you all wonderful customers rolling through the door!

Our Classic Line-up

Red – Our take on the classic Margherita: housemade mozzarella (Nice Farms Creamery milk), crushed San Marzano tomatoes, fresh basil, and sourdough crust.

White – A garlic lover’s dream: housemade mozzarella & ricotta, fresh garlic, olive oil, and sourdough crust.

Meat Lovers – For the carnivores: housemade mozzarella, crushed San Marzano tomatoes, and our own sausage & pepperoni made from Langenfelder Farms pork.

Special |Heirloom Tomato White Pizza
Our 100% wild, long-fermented sourdough crust is topped with extra virgin olive oil, fresh garlic, sea salt, and our house-made pasta filata cheese, then layered with ripe heirloom tomatoes from Lockbriar Farm and baked in our wood-fired oven.

Finished with fresh ricotta cream and basil. No complicated toppings needed. Just incredible local tomatoes, traditionally prepared ingredients, and everything made from scratch.

Walk-ins welcome, but don’t be disappointed if we sell out.

And don’t forget the build your own option - in-store only!

The bacterial fermentation in our sourdough process transforms grains into their safest and most nourishing form, making this loaf easier to digest and full of flavor.