This pizzeria sells New York-style pizza by the slice, and two slices roughly equal a regular pizza. The menu has Margherita, pepperoni and several specialty slices, with vegan and gluten-free options. The dough is made in-house from grains of which about half are locally grown organic cereals, milled by the team. The recipes took about three years of testing, starting in a garage-based dough lab. Sauces include Sri Mayo, lime and garlic aioli and truffle Parmesan mayo.
The three-chamber pizza oven, weighing roughly 700 kg, was brought from Umeå. According to its website, the building housed the world's first Hese burger restaurant. No reservations are accepted, and the website is available in Finnish and English.
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