The chef and owner makes the dough completely by hand, using a 12-year-old sourdough starter. "Our bread stands on its own; it's not just vehicle for toppings," he says proudly.
The husband-and-wife team illustrates their stance clearly on the dining room's chalkboard walls. Sayings such as "Food Is Our Religion" and "Follow Your Passion" spell out just how dedicated they are to their craft.
Margherita Pizza ($10)
Tomato sauce, house mozzarella, and basil.
Bacon Bleu Pizza ($13.75)
Kaner caramelizes diced onions with a hit of vinegar and combines it with bacon for his "marmalade." He finishes the pie with gorgonzola cheese and arugula, drizzled with a Californian olive oil.
Pastrami Board ($10.75)
As a play on barbecued brisket, Josh Kaner brines slabs of the meat, rubs them with salt and pepper, and slow-smokes them in the smoker left behind by the property's previous owner.
The sliced meat is served with pickles, pickled onions, two types of mustards, and housemade sourdough bread
Mozzarella Plate ($5.75)
Rather than importing mozzarella di bufala from Italy, Kaner believes in keeping it local. The mozzarella for his pies is all made in-house, and he's pretty pleased with the final product. So pleased, in fact, that he serves it as an appetizer, alongside some arugula and housemade sourdough bread. He drizzles the top with garlic oil and sprinkles on salt and pepper.
Blueberry Pie ($5)
A name like Pieous begs more than just pizza, so Josh and Paige are serving up dessert pies, too. (And the half-pound chocolate chip cookie in the background, if you still have room).