Flour + Water Pizzeria

Margherita

The litmus test for any pizzeria — naturally-leavened dough with San Marzano tomatoes, fresh mozzarella, and basil. The 3-day fermentation gives it unreal flavor.

Mozzarella Sticks

House mozzarella with molten lava interior, seasoned breadcrumb crust, chunky marinara

'Nduja Pizza

Spicy Calabrian pork salami with tomato, gaeta olives, ricotta, and oregano — the bold, meaty choice that delivers serious heat.

Smoked Eggplant and Burrata Pizza

13-inch pizza with smoked eggplant and burrata on the four-day-fermented crust

Pepperoni Pizza

Classic pepperoni elevated by the exceptional dough — crispy-edged pepperoni cups on a perfectly charred base.

Soft Serve

House soft-serve ice cream — the dessert closer

Bone Marrow Pizza

Rich, unctuous bone marrow on pizza — the kind of creative topping that only a restaurant with serious culinary chops would attempt.

House Negroni

Signature negroni from cocktail directors Elmer Mejicanos and Samuel Bogue

Mushroom And Kale Pizza

Caesar Salad

Pepperoni And Sausage Pizza

Salad