At High Stakes Pizza, we feel that great pizza is a craft, and not an assembly line. We strive to do things the right way, even when it's not the easy way. We make all of our dough from scratch, and allow a minimum of 48hrs to cold ferment before tossing by hand to retain dough structure, and optimum flavor.  We get in early every day to cut our fresh toppings and cheese by hand, and we cook our pies HOT on authentic deck ovens. It would be easier if we didn't do that stuff - but we feel that once you taste our pizzas, you'll agree - there's no substitute for hard work and experience. 

We strive to channel the old school 'Neighborhood Pizza shop' energy. Although we are located in a shared kitchen, we don't have any 'Virtual Brands' and we aren't owned by a larger company pretending to be a small business. I hope you'll stop in sometime and taste the High Stakes Difference. 

-Zac Dokouzian

Owner, High Stakes Pizza.