Fireflour Pizzeria & Coffee Bar
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Sunday
Monday - Thursday
11:30 AM - 8:00 PM
Friday - Saturday
11:30 AM - 9:00 PM
Red Pizza
- Peppy Pizza$14.00Pepperoni, crushed tomato, garlic oil, fresh mozzarella, and pecorino romano. Neapolitan style.
- Duke Pizza$16.00Organic tomato sauce, hand-stretched mozzarella, sopressata, fresh garlic, sicilian oregano, basil, and grana padano
- Daisy Pizza$13.00Crushed tomato, fresh mozzarella, basil, EVOO, and sea salt. Neapolitan style.
- Spicy Pizza$15.00Spicy tomato sauce, garlic, red onions, Calabrian chili oil, basil, and hot soppressata. Neapolitan style.Spicy
- Iowa Pizza$15.00La quercia prosciutto, arugula, crushed tomato, fresh mozzarella, sea salt, and EVOO. Neapolitan style.
- Saucy Pizza$12.00Crushed tomato, fresh garlic, sea salt, Sicilian oregano, Calabrian chili oil, and basil leaf. Neapolitan style.
White Pizza
- Uptown Pizza$15.00Provolone, goat cheese, roasted red peppers, sliced tomatoes, zucchini, red onions, red pepper flakes, arugula, and walnuts
- Marco Pizza$16.00Grana padano, hand-stretched mozzarella, chicken, red onions, roasted artichokes, sliced tomatoes, and rosemary lemon garnish
- Shroom Pizza$16.00Roasted mushrooms, melted leeks, thyme, la quercia speck, garlic, fontana, and fresh mozzarella. Neapolitan style.
- Bianca Pizza$15.00Grana Padano, fresh mozzarella, garlic, basil, Castelvetrano olives, and red pepper flakes. Neapolitan style.
- Americano Pizza$16.00Fennel sausage, hot soppressata, roasted mushrooms, red peppers, red onions, Sicilian oregano, parsley, fresh mozzarella, garlic oil, and pecorino romano. Neapolitan style.
- Umbria Pizza$15.00Fire flour fennel sausage, Panna, fresh mozzarella, scallions, red onions, and red pepper flakes. Neapolitan style.
- Tenderloin Pizza$16.00La quercia lomo, rosemary, fresh mozzarella, fontana, egg, and sea salt. Neapolitan style.
Espresso, Coffee, and Tea
Allergens: These items may include unlisted ingredients and/or be prepared on equipment that processes allergens. Take precautions if you have an allergy.
