From the Oven
See All 30 Pizzas
Riff on a Barbaro pizza
Blueberries on a Brussels pie.
Sounds like a mistake. Tastes like a decision.
Every pizza on the menu is a place to start. The Builder takes it from there.
The dough, your way
Six balls or sixty. The grams keep up.
Start with our house recipe or bring your own. Explore flours, hydration, preferments, and fermentation schedules. Keep your versions and see what changes.
Rim to tip. An open, airy rim with a base that holds.
Weighed out
Example
The house recipe, six 320 g balls
- Total flour
- 1,180 g
- Total water
- 802 g (68% hydration)
- Salt
- 30 g
- Olive oil
- 24 g
- Instant sourdough
- 2.8 g
Amounts include a 142 g buffer, for 2,062 g in all. The Calculator lists every ingredient, from the flour blend to the biga.
EXPLORE
Curate a Tasting Flight
Browse featured pizzas, community lineups, and our full menu. Save, riff, and share your lineups.
Since July 2025
The Wild Ride
The ride began with a desire to learn and a passion to keep getting better. What followed was repetition, adjustment, and discovery. One bake at a time, the process sharpened, the menu expanded, and Barbaro began to find its stride.
Read the full storyBarbaro begins with nature. Wild yeast, organic grain and open flame. Our sourdough is alive, shaped by hand and baked until it blisters and crackles. We source locally and seasonally, letting nature lead and ingredients shine. Fire is an ingredient. Time is structure. Nothing forced. Nothing unnecessary.
A pizzeria where sourdough and open flame run in perfect stride.