When we opened our shop in 2000, we knew that we had to bring our A-game. We had a great product, but we were starting a new business in an area with a well-established “pizza culture” and a discerning clientele. With had no local reputation or connections to build on, we had to earn our place in the “Big League.” We were facing some tough competition, and we came onto the field ready to play.
Our signature pizza sauces (red and garlic) are made in-house, and so is our wing sauce. The veggies we use are always fresh and locally sourced in season. We grate and slice our own cheeses and even peel each clove of garlic (a true labor of love).
Since we opened our doors, the team at All-Star Pizza has been committed to providing outstanding food and customer service. And, we’ve been willing to go the distance, when necessary, to keep improving our game. When we wanted to develop a crust as unique as our sauces, we went on the road, traveling to the Bronx to learn first-hand how to make a pie “New York style” (this was also a labor of love, but a lot more fun than peeling garlic). With a few subtle adjustments, we were able to incorporate what we learned into our own dough-making process, producing the “thin, but not too thin” All-Star crust loved by our loyal fans.
Not a fan of thin-crust pizza? No worries! Our commitment to great crust does not end with our NY style crust. We also offer a traditional style and thick crust options created using our signature pizza dough recipe.