It all begins with a strong foundation. We use high-quality, high-protein flour and put every batch through a controlled, four-day fermentation process. Your Friday night pizza is something we started preparing on Monday, giving the crust time to develop deep flavor, light texture, and the structure that makes every bite memorable.
Every pizza at Pizzeria Mungo is stretched by hand. After days of fermentation, the dough is fully developed and ready to be shaped. We sculpt the rim so it puffs just right, open the center thin for that classic fold, and form the base to carry the toppings that follow. This is where craft meets care, and where the build of the pizza begins.
The stretched dough becomes our canvas for creation. We start with high-quality California tomatoes, keeping their natural brightness intact with just a touch of seasoning to enhance, not alter. Then comes premium whole-milk mozzarella for richness and balance. From there, every topping is chosen with intent: large house-sliced salami pepperoni with bold flavor, authentic Calabrian chilis for heat, and earthy portobello mushrooms for depth, just to name a few. Each ingredient has a voice, harmonizing on every slice.
Every pizza goes straight onto hot stone decks, where transformation happens. The crust rises and blisters while the toppings melt into the cheese. Once the crust has risen, caramelized, and charred to perfection, the aroma tells us the bake is complete and the pizza is lifted from the stone.
When the pizza comes out of the oven, the final touch is what elevates it. A drizzle of Italian extra virgin olive oil, a sprinkle of American Grana aged over 18 months, dollops of whipped fresh ricotta, or AR’s Hot Honey from Richmond’s own local honey brewmaster can turn a great pie into something unforgettable. These finishing ingredients are chosen with the same care as everything else on the menu, bringing freshness, richness, and balance to every slice.