Winner of Boston Magazine's Best of Boston.
We at BIG CITY pizza kitchen serve and employ pizzaholics and pizzaphiles; We eat pizza for lunch, brunch, dinner, teatime, or a midnight snack... and it's not just for breakfast anymore;
We eat pizza in good times and in bad, for better or for worse, in sickness and in health, round or rectangle; We eat pizza hot or cold, new or old, naked or clothed, in the closet or on the pavement (no road pizza). We have been called names like pizza-face, pizza-head, pie-eyed, or pie-hole; We have known to be
garlic-squeezing, gravy-slurping, cheese-grating, dough-tossing, tomato-peeling,
yeast-yakking, sauce-swilling, beer-baking, and pizza-pushing. We need dough - eat here.
Wood is Hype (and burns our arm hairs.) We cook with gas and beer...BIG CITY STYLE! Our pizzas are inventive, familiar flavored, thin crusted, and cooked in our Woodstone oven, which can reach
over 700 degrees. (Try working in an oven that hot and you know why we put the beer in.) Our cooking and business philosophies are simple;
we use unbleached high gluten-fallutin flour, organic, all natural, low-fat, micro-brewed, politically correct, environmentally cautious, recycled, union-made, and earth-friendly products wherever possible.
