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[ Pizzeria Photo ]
16Years
Firing
Firing
Our Story
Pizza the Way It Was Meant to Be
Brick & Fire was born from a simple obsession: making pizza the way the Neapolitans intended. Our founder Marco spent three months in Naples perfecting the craft — learning from third-generation pizzaiolos — before bringing that passion back to Maplewood in 2008.
Sixteen years later, nothing has changed except our reputation. Same 72-hour cold-fermented dough. Same hand-crushed San Marzano tomatoes. Same wood-fired oven we imported from Naples and have been firing every day since.
72-hour fermented dough
900°C wood-fired oven
San Marzano tomatoes
Locally sourced toppings
Fresh fior di latte mozzarella
No preservatives. Ever.