We cannot get enough of these pies! So good. Join us for La Morra Pizzeria brick oven style pizza at the brewery.
Eater.com – The dough is naturally fermented (no commercial yeast used), and all of the mozzarella is hand stretched by Swemle himself. The current menus usually see a rotation of Margherita (tomato, mozzarella, basil), Pomodoro (smoked mozzarella, cherry tomato, arugula), and Calabrese (tomato, mozzarella, Calabrese salami, guindilla peppers).