flour+water pizzeria

Flour + Water is currently closed for a remodel, but that’s okay because you can feast on a slightly different version of Chef Thomas McNaughton’s popular pies at this spot that’s less than a mile away. What’s so different? Well, the dough is still fermented over three days, but the recipe has been modified, and it’s baked in a deck oven to give it the char of a Neapolitan pizza, but with a crunch and chew that can stand up to delivery. Though pizza (red and white) is the reason you’re likely going to this pizzeria, there are other tasty things on the menu, including mozzarella sticks that are well-seasoned and gooey and just crispy enough on the outside, a couple of salads, and soft serve for which you definitely need to save room.
How to enjoy: Make a reservation or order for pickup or delivery online.