Brickery Story

We started The Brickery with the not so simple goal of providing our customers with the best pizza in Georgia. To do this, we went to the best pizza makers in the world and learned their secrets!

It all begins with the oven. A brick oven to be exact. This is the way bread and pizzas have been made from the beginning of time, and the brick oven is still the key to making a world-class pizza.

Then there are the recipes. First the dough. We use a blend of ancient grain flours milled locally, in Macon, Georgia. We harvest our yeast from local Georgia peaches to leaven the dough. Using a dough recipe from our friends in Staten Island, New York and Venice, Italy, we proof our dough for three to five days before rolling it out into our pizza dough. It makes a dough that not only tastes great but is healthy and easy to digest.

The same care goes into our pizza sauce. We use the finest San Marzano-style tomatoes from California and add fresh basil and garlic. Simple but delicious.
We source our cheeses from the best cheese makers in Wisconsin, our sausages and pepperoni from Chicago and Iowa. 

Just as we take extraordinary care in making our pizzas, we take the same level of detail in our pastas. Using ancient grains and water, we make our pastas daily. We also make our pasta sauces in house to give our customers the same type meal they would be served in the finest Italian restaurants.

For our sandwiches, we make our bread fresh out of the oven; Philly cheesesteak doesn't get any better than this.

Our motto is: Because you desire the best!