TRACK THE FLAME: POP-UPS & TAPROOMS
Naturally fermented dough, stretched on-site, and blistered at 900 degrees across Valley breweries and cider houses
Signature Pizzas
Margherita
Crushed Tomato Sauce, Fresh Mozzarella, Basil, Extra Virgin Olive Oil
Pepperoni
Crushed Tomato Sauce, Mozzarella, Cup-And-Char Pepperoni
Hot Honey Sausage
Crushed Tomato Sauce, Mozzarella, Local Sausage, Local Hot Honey Drizzle, Oregano
Marinara (Vegan)
Crushed Tomato Sauce, Fresh Garlic, Oregano, Extra Virgin Olive Oil
Weekly Specials (Rotating Weekly)
A limited-run pie featuring seasonal toppings or ingredients curated to pair with that week’s host taproom.
HOW IT WORKS
BAKED IN 90-SECONDS
Every pie is stretched and baked to order at 900°. During rush hours, we call orders in batches so your pie hits your hands piping hot.
SLICING UNTIL SOLD OUT
Our dough undergoes a 72-hour cold fermentation. Once the night's batch of proofed dough balls is gone, that's it!
ORDER & HAVE A BEER
Grab a buzzer or give us your name, head to the bar for a fresh pint, and we’ll hand off your pie fresh from the flame.
FOLLOW FOR MORE
Follow @vincentvandough_az for real-time dough counts, live oven updates, and weekly specials.
