Pizzeria La Casa

We started Pizzeria La Casa in Carmelram because there weren't many places to get a decent slice of pizza around here. It’s a quiet area, and we like it that way. The oven is the heart of the whole shop. It’s usually very hot in there, even when the weather is cool outside. We spend a lot of time kneading dough by hand in the mornings. Sometimes the crust comes out a little darker than other times, but that’s just how the fire works. We have a few small tables, but a lot of people just take their boxes and go home to eat. Our ingredients are pretty basic—flour, tomatoes, and cheese. We don't go for anything too complicated or strange. The staff is just a couple of local guys who learned how to toss the dough. We don't have a big sign out front, so you have to look for us. It’s a modest operation. We close up when the dough runs out for the day, which happens sometimes on the weekends when it gets busy. We don't bother with fancy uniforms or anything like that. We just wear our regular clothes and get to work. It’s a bit messy sometimes with flour on the floor, but we clean it all up at the end of the night. It’s just pizza.