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(555) 019-8877Wood-fired · Cedar Falls
A neighbourhood pizzeria running a wood-fired oven at 900°F. Dough proved for two days, sauce from San Marzano tomatoes, and a margherita out the door in a minute and a half.
The oven
Bricktop is a single wood-fired oven, a marble counter and about thirty seats. The oven runs at 900°F, which is why a pizza takes ninety seconds and comes out with a leopard-spotted crust.
The dough is mixed two days before you eat it. That's the whole trick — no shortcut gets you the same crumb.
900°F
Oven temperature
48h
Dough proved
90s
In the oven
Word of mouth
“The crust is the best in the county and it isn't close. We drive twenty minutes for it and would drive forty.”
“Ordered at 6, collected at 6.20, still too hot to eat in the car. Exactly what you want.”
“Tiny place, no fuss, and they know the regulars by name. The diavola with the chilli honey is unreal.”
