The Corner Hour craft
Time makes
the difference.
The Sicilian way
Long rise.
Golden base.
Forty-eight hours for the dough. A little olive oil. The right kind of heat.
From pan to table
Our dough takes its time. A 48-hour rise develops flavor and gives the crumb its light, open texture.
Olive-oiled pans help the base turn deeply golden. In the electric deck oven, steady heat bakes the dough, melts the cheese and gives the edges their satisfying crispness.
We cut each full pan into twelve generous squares. Tomato, mozzarella and basil; slow-cooked onion and breadcrumbs; roasted eggplant or fennel sausage. Familiar ingredients, given time to become something good.
Find your favorite square
