Charred Apizza

On special this weekend,
The Minnesota State Fair pie!

This pickle pizza became popular in 2019 at the state fair and has since become a regional specialty stretching into Indiana.

Our version has house pickles from Camas Swale cucumbers, Alfredo, red onion, scallions from little wings farm, crisped Parmesan and ranch.
Get it as a Detroit style or New Haven only at Charred Apizza

This beautiful basil came to us from camas_swale_farmer last week and is still just as vibrant and crisp as the day it came in!

You may pay a little more for locally grown produce, but it lasts far longer, tastes much better, and is so much better for you than store bought stuff. That’s why you’ll only find local goodies on our salad bar.

Support your local farmers! We’re all very lucky to have so many in our community.


Red Tail Organics


Food for Lane County Youth Farm

And soooo many others!

This Sunday we’re hosting Chef Patrick Reyes for our 5th night!

We’ll be revisiting our best selling collaboration from our days at the Washburne…
Birria Detroit Style Pizza!
Chef will slow braise the beef till fall apart tender, bake it on our Detroit and serve it with some delectable consume for dipping.

Only available Sunday May 31st 3pm-sold out or 7pm whichever comes first!

Did you know we make our own soda syrups using only 3 ingredients?
Just fruit, sugar and phosphate!

We have Lemon-Lime, Orange, Strawberry, Cherry, Tropical, Peach, Chocolate, Cream soda and starting today, Blueberry!
Come try our take on this soda classic. $4 regularly, $2 at happy hour 3-5 pm
Check out the wild color change when we add the phosphate… video in comments

A lot of folks have asked how we make our Detroit crusts with such a great texture and flavor, so we thought we’d share a bit about our unique technique!

Terry makes our dough by hand using a series of coil folds and rests. This develops a strong gluten that doesn’t get broken into shorter strands like when using a mixer.

The result is laminated layers of gluten that capture all the gases coming off the yeast during overnight fermentation in the pan.

We then par bake the crust just before it collapses resulting in a light and airy crust so many of you enjoy!

Terry’s a serious dough wizard, our pizza wouldn’t be the same without his knowledgeable hands.

We sell loafs of our sourdough, this week we made jalapeño cheddar!! $10 per loaf and one could be yours 😉

Today we’re running a spicy one!
Genoa salami, jalapeño & radish slaw, burrata, pesto aioli and pea shoots on our house seeded hoagie.

You may need a little something to wash it down, so we brought in an awesome selection of Cold Fire’s Indie Batches!

One of the best things about living here, besides the people is the abundance of small local and organic farms!
At Charred we only stock our salad bar with the best we can find in season, with the help of some amazing farmers.
Currently featuring produce from
Little Wings Farm
Red Tail Organics
Camas Swale Farm

A few years ago a couple dreamers set out to open a pizza place. One that could showcase different styles of pizzas… the differences in crust, technique and flavors.

Over a year ago we got the chance to start out as a pop up in the Washburne cafe slinging Detroit Style Pizza.

1 Month ago we finally opened our own spot and started serving New Haven style pizza along with our Detroit’s.

1 Week ago we started serving our epic sandwiches on seeded hoagies.

Thank you to all of our supporters that kept us moving forward.
Thank you to all the haters that push us to better ourselves
And special thanks to our families for unwavering support while we got this thing going!

🍸🍹
Cheers to the years to come!