ABOUT OUR PIZZA

how do you make an eco-conscious pizza?

every pizza starts with the dough. at duke’s inferno we make our dough with locally brewed kishwaukee pilsner, local honey, and local flour. but we don’t stop there. our flour is sourced from the amazing janie’s mill in Ashkum, IL. they grow certified organic grains and stone grind them for optimum flavor and nutrition. we use their high protein bread flour and combine it with whole grain turkey red wheat which is stone milled in house for every batch of pizza dough we make.

once our dough is mixed, we ferment it for two days to extract even more nutrients and flavor from the flour. then we roll and proof the dough one more time before shaping our crusts and topping it with homemade and local ingredients.

our house pizza sauce is made with river valleY ranch mushroom stock and garlic underground’s black garlic for the ultimate umami and tangy pizza sauce.

after that it’s all about the toppings. we source our cheeses and pizza toppingS from the area’s best farmers and producers.

finally we bake our pizzas in our all wood-fired oven. the wood provides us with a flavorful and renEwable resource for cooking our pizzas at the perfect temperature.

reserve your seat today and join the revolution.