Our story
We opened Harbor Pizza in 2016 with one oven and a small counter. The dough rests a full day, and the cheese arrives every morning.
Today we are three locations, with the same family behind the counter.
- 24hours
The dough
Flour, water, salt and yeast, and a full day of rest.
- 400°degrees
The oven
A stone oven, hot from open to close.
- 3minutes
The bake
Since2016
