Our story
Made by Hand, Fired with Love
Slice & Co. started in 2014 with one wood-fired oven, a sourdough starter and a stubborn belief that great pizza should be an everyday joy.
Since 2014
From One Oven to Brooklyn’s Favorite Slice
It started with a borrowed storefront on Atlantic Avenue and a secondhand oven we rebuilt brick by brick. On opening night we ran out of dough by 8 PM — and we’ve been making more every morning since.
Today we bake in three Brooklyn neighborhoods, but the rules haven’t changed: a 48-hour cold-fermented dough, tomatoes crushed by hand, and an oven that runs hot enough to blister a crust in 90 seconds.
3
Brooklyn shops
48 hr
Dough fermentation
90 sec
Bake time
What we believe
Three Things We Never Skip
01
Fresh Dough Daily
Mixed every morning and cold-fermented for 48 hours for a crust that’s light, airy and full of flavor.
02
Real Wood Fire
Our ovens burn seasoned oak at 900°F, giving every pie that leopard-spotted, smoky char.
03
Local Ingredients
Mozzarella from upstate New York, greens from Brooklyn rooftop farms and sauce made in-house.
The crew
Meet the People Behind the Pies
Marco Bellini
Co-founder & Head Pizzaiolo
Jess Carter
Co-founder & Operations
Leo Park
Kitchen Lead, Williamsburg