Story of the Melting Cheese Magic

From late-night cheese tastings to the final golden pull — here’s how our fan‑favorite came to life.

Origin

Four cheeses, one mission: ultimate melt

We tried six blends before landing on mozzarella, provolone, fontina, and parmesan. Each brought something: stretch, body, nuttiness, and that salty finish. The last step was balancing moisture for the perfect pull without sogginess.

“The ‘aha!’ moment was dropping bake temp by 10° and brushing the crust with a light butter glaze.” — Head Pizzaiolo

R&D Moments

The journey to gooey greatness

Week 1 — Testing 3-cheese base, decided to add fontina for creaminess.

Week 2 — Adjusted bake time to avoid oil pooling; introduced basil finish.

Week 3 — Finalized ratios and introduced optional chili honey.

Cheese Sourcing

Partner dairies with consistent fat/protein profiles. We taste every batch to keep flavor on target.

Dough & Bake

48‑hour cold ferment, hand‑stretch, then a hot deck bake. Butter glaze adds shine and aroma.

Allergen & Notes

Contains wheat & milk; made in a kitchen handling nuts & soy. Ask about crust and sauce swaps.

Chef Notes

How to reheat for maximum melt

Skillet on medium for 2–3 min (lid on for 1 min) to steam and crisp.
Oven at 375°F / 190°C for 5–7 min on a preheated tray.
Avoid microwave if possible — it compromises stretch.

FAQ

Common questions

Is it vegetarian?

Yes — no meat toppings by default. Check rennet sources for strict preferences.

Can I add toppings?

Absolutely. Popular adds: chili honey, garlic butter crust, extra cheese.

Reheats well?

Very! Follow our chef notes above for the best cheese pull.

Craving a slice now?

Head back to the menu item to choose your size and extras.

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