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Scratch Brick Oven
100 E Unaka Ave
Johnson City, TN 37601
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Main Menu
Main
10" Personal Pizza
$12.0016" Large Pizza
- Cheese or 1 Topping $19.00
- Trust or Limited Trust $22.00
- 4 Toppings or Less $22.00
- 5 or More Toppings $25.00
Stuffed Chicago Pie
$45.00
Choose at least 4 toppings. Call ahead only
Pesto Cheesestyx
- Quarter Pie $5.00
- Half Pie $9.00
- Whole $18.00
Wood - Fired Brick Oven Pizza
Crust: French, Multigrain, Gluten Free - 10" only. Sauce: Red, Chimmichurri Pesto, Green Curry. House Cured Meats: Pepperoni, Capicola, Cranberry Turkey Sausage, Andouille Sausage, Smoked Chicken. Veggies & Things: Fresh Spinach, Artichoke Hearts, Banana Peppers, Feta Cheese, Red Onion, Granny Smith Apples, Hot Cherry Peppers, Fresh Tomatoes, Fresh Basil, Kalamata Olives, Mandarin Oranges, Fresh Mushrooms, Fresh Garlic, Green Peppers, Roasted Red Peppers. Premium Toppings: (add'l $0.50 / $1): Sauteed Mushrooms, Whole Roasted Garlic, Caramelized Red Onions, Extra Cheese
Wood Fired Brick Oven Pizza
Browse Nearby
General Info
Payment Types
All Major Cards
Cuisine
Pizza
Meals
Lunch
Dinner
Hours
Monday:
Closed
Tuesday:
Closed
Wednesday:
3:00pm - 8:00pm
Thursday:
3:00pm - 8:00pm
Friday:
12:00pm - 8:00pm
Saturday:
12:00pm - 8:00pm
Sunday:
12:00pm - 8:00pm
Additional Information:
Our Indoor Dining Room is currently closed. Carryout and Outdoor dining only.
About Us
We do most of our cookery with wood in our massive, 100-ton, brick and riverstone oven. In the "Before Time," we specialized in crusty, sourdough hearth breads, experimental charcuterie, wild desserts, like the infamous "Habanero Cheesecake," and all things tasty and wonderful but always shifting. Nowadays, we are much more narrow in our offerings and have focused our efforts on channeling what we learned then into making the perfect pizza. With house-cured meats like peperone (the old spelling), and capicola, homemade sauces and dough, it all comes together when it hits the 800+ degree heat of our Alan Scott designed brick oven, built, in Scratch-style, by our own hands.