Stone-Baked Thin Crust Pizza
Crisp, airy and slightly chewy, since 2009
Crisp, airy and slightly chewy, since 2009
When Brian, Tim and Geoff studied the pies of New York, Boston and Connecticut, the thing their favorites shared was a traditional Italian high-temperature oven. Lucy's bakes on stone at 600 degrees, and that heat produces a thin crust that is crisp, airy and slightly chewy. It starts with dough prepped fresh daily and tossed by hand. Read more about the founders on our story page, or see how the crust works on a classic New York style pie.
Order Thin Crust Pizza
Every specialty pie gets the same thin crust. The Zestpian is the fan favorite, the Pizzle is our pickle pie, the Game Changer brings honey garlic and the Green Sting is sweet heat. Each comes in 12, 15 and 18 inch sizes, and you can split one with the Half and Half Specialty. Order thin crust for dinner tonight from Rigby, Roberts or Twin Falls. Prefer to keep it simple? Start with cheese and red sauce and build your own on the same thin crust.
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