Coal fired · West Tampa
Six pies.
One oven.
Open until two.
Coal oven, six pies, open until two. If the light over the door is on, so are we.
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Today · 4pm – 2am
How it works
No bookings. No delivery.
Whole pies to go
Call ahead and we will have it boxed. Ten minutes on a weeknight, longer after eleven on a Friday.
The back room
Seats eighteen. No hire fee, we just ask you to eat. Sunday through Wednesday.
Work with us
Nights, obviously. We will teach you the oven if you turn up on time twice in a row.
Six pies
That is the menu. It has not changed since 2018 and it is not going to.
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Marinara
$16
Tomato, garlic, oregano, oil. No cheese, and it does not need any.
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Margherita
$19
Fior di latte, basil, the one everything else is judged against.
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Soppressata
$23
Hot soppressata, honey on the way out. Order it.
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Clam
$26
White, no tomato. Littlenecks, garlic, parsley, lemon. Thursdays on.
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Mushroom
$22
Whatever is good, taleggio, thyme.
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The plain
$18
Cheese. Nothing on it. For the person who knows what they want.
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Chopped salad
$11
Iceberg, provolone, pepperoncini, red wine vinegar.
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Garlic knots
$8
Six. Made from the same dough, which is the reason they are good.
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Draft
$6
Four taps, all local, none of them complicated.
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Red, by the glass
$9
One red. It goes with everything on this menu.
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Cola in a bottle
$4
The real thing, cold.
This week only
The clam pie is back, and it goes when it goes
Littlenecks from the Gulf, garlic, parsley, lemon. White, no tomato. Thursday until we run out.
Call to reserve one
Our craft
Nine hundred degrees, and it does not go out
Coal, not gas and not wood. It runs hotter than either and it puts a char on the bottom that you cannot fake. The oven is lit on Tuesday morning and banked every night until Sunday close. A pie takes ninety seconds, which is why the queue moves even when the room is full.
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900
degrees at
the deck -
90
seconds, start
to finish -
72
hours the dough
ferments cold
The room
Twenty-two seats and a counter
No bookings. Walk up, order at the counter, sit where you like.
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★★★★★
Came out of a show at half eleven expecting to eat gas station food and ended up here instead. Best decision of the night.
Devon R. · Google
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★★★★★
Six pies on the menu and that is the whole point. They do those six properly and they are not interested in doing a seventh.
Alicia M. · Google
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★★★★★
Coal oven, so the bottom is charred and the edge blisters. If you have only had gas-oven pizza this will ruin you.
Sam K. · Google
As seen in
- Tampa Bay Times
- Creative Loafing
- Eater Tampa
- Best Pies 2025
North end of Howard, until two
3412 N Howard Ave, Tampa, FL, 33607
Street parking on Howard after six. The lot behind the building is ours after eight.
- Mon
- Closed
- Tue – Thu
- 5pm – 12am
- Fri
- 5pm – 2am
- Sat
- 4pm – 2am
- Sun
- 4pm – 10pm
Asked often enough
Do you deliver?
No. The pie is built to be eaten within about four minutes of leaving the oven, and delivery does not do that.
Can I book a table?
Not for fewer than eight. Walk up and you will get a seat, or a short wait at the bar.
Is there anything for someone who does not eat pizza?
A chopped salad, garlic knots, and one very good half chicken. We take that person seriously.
What time do you actually stop serving?
The oven goes cold thirty minutes before close, so 1:30am Thursday to Saturday.