About
Ray began his pizza journey during the COVID-19 pandemic. Bored during lockdown, Ray started to make pizzas in the kitchen oven. Through much trial and error, mediocre pizzas turned into good pizzas and good pizzas turned into great pizzas. Pizza Friday became a ritual with friends and family. Looking to further improve his pizzas, Ray purchased a portable, propane-fired pizza oven. Kitchen hosted events soon turned into backyard gatherings with more and more people. Word got out about Ray’s pizzas and they became the talk of the neighborhood. Through his journey, Ray has acquired such a passion for pizza making he has created his own YouTube channel filled with entertaining videos for pizza makers starting out on their journey.
Breaking Crust’s pizzas are a New York take on the Neapolitan Pizza. We use Tipo 00 flour imported from Italy that is slow fermented to create a more flavorful, soft but crunchy dough. Our tomatoes are certified organic and grown in the United States. This standard of quality does not stop there, we source all our toppings from top brands to bring you an unrivaled pizza experience.
Pizzas are cooked inside of the Gozney Roccbox, a portable, propane-fired pizza oven that can reach over 950 degrees Fahrenheit! See what all the buzz is about and check out the Pizza Gallery:
Breaking Crust 