LAWRENCEVILLE, PITTSBURGH WOOD-FIRED PIZZA CO.
EMBER & IRONWOOD-FIRED PIZZA CO. PLAN A VISIT
LAWRENCEVILLE, PITTSBURGHHEAVY. HOT. HONEST.
EMBER & IRON WOOD-FIRED PIZZA CO.

FIRE DOES
THE TALKING.

Three days of dough. Ninety seconds of fire.
Pizza with nothing to hide.

SEE THE MENU COME INSIDE
900°FTHE OVEN IS THE POINT.
WOOD ONLY. WALK-INS FIRST.KEEP SCROLLING
A WORKING ROOM. A LIVING FIRE.

DOUGH RESTS
THREE DAYS.
FIRE FINISHES IT.

Flour. Water. Time.
Then the fire.

A slow-fermented dough. A hot oven. A few good ingredients. Each pie starts there.

The crust blisters at the edge and stays soft in the middle. Choose a pie, add something for the table, and settle in.

THE LONG PART

DOUGH.

Time does the work.
We let it.

72HOURS / COLD FERMENT
FLOUR. WATER. PATIENCE.
THE HOT PART

FIRE.

A three-ton oven.
No middle setting.

900°FLIVE FIRE / WOOD ONLY
HEAT WITH A PURPOSE.
THE FINISH

CHAR.

Blistered. Not burnt.
Straight to the table.

90SECONDS / NO HEAT LAMPS
THE EDGE TELLS YOU EVERYTHING.

HEAVY. HOT.
HONEST.

Good pizza has nothing to hide.
Neither do we.

THE DOUGH

THREE DAYS.
NO RUSH.

Cold fermentation builds the flavor. The dough gets its time.

THE OVEN

LIVE FIRE.
FULL HEAT.

A three-ton oven at 900°F. Char on the edge. Soft in the middle.

THE COUNTER

OVEN
TO TABLE.

Once it leaves the oven, it comes straight to your table.

LAWRENCEVILLE, PITTSBURGH

FIND
THE FIRE.

A pie for the table.
A seat for everyone.

BEFORE YOU HEAD OVER

Street address and opening hours will be posted here once confirmed.

FIND YOUR PIE
WOOD-FIRED PIZZAGOOD COMPANY
E&I

PULL UP A CHAIR.
COME AS YOU ARE.

Pizza in the middle.
Good company around it.

HEAVY. HOT. HONEST.

GOOD PIZZA. GOOD COMPANY.

WALK IN
HUNGRY.

Start with a pie. Stay for another.

CHOOSE YOUR PIE
EMBER & IRON / VISIT INFORMATION

A SEAT BY
THE FIRE.

Street address and opening hours will be posted here once confirmed.

LAWRENCEVILLE, PITTSBURGH

Until then, take a look at the pies.

EXPLORE THE MENU