La Bocca

Urban, hip and casual, La Bocca boasts prime real estate in Mill Avenue’s Brickyard. Using organic flour, the dough is handmade in-house, then rises for 24 hours. It’s topped with fresh, mostly organic, local toppings before it goes into a 650-degree brick oven. The crust is paper-thin, chewy and slightly charred toward the edges. Just how we like it. Check online for other locations.