Because our pies are baked directly on the super-hot brick floor, the crust comes out crisp and darker than the typical American pizza-oven - often a bit black. If you're a crust lover, you'll find our crust distinctively delicious.
Buildings - Retail and Dining
BOP's Brick oven burns 24 hours a day, 7 days a week. We burn only hard wood oak and maple, which heats the oven to a temperature between 750° and 900°.