Ingredient Source | Scot's Pizza

Everything starts here. We use King Arthur, an American flour company dating back to 1790, employee-owned and never in the business of cutting corners. Their "King Arthur Special Patten" pizza flour is milled from 100% American-grown wheat to the same exacting fineness Neapolitan pizzaioli have used for a century. Never bleached. Never bromated. Never a surprise from one bag to the next. That consistency is what lets us ferment our dough slowly, the Old Italian Way, and pull a soft, blistered, leopard-spotted crust out of the oven every single day. https://www.kingarthurbaking.com/

Our sauce comes from Stanislaus, a family-owned company in Modesto, California, that has been obsessing over tomatoes since the 1960s. We use their La Posada, and here's what makes it different: the tomatoes are California grown, picked at peak flavor, and fresh-packed within six hours of coming off the vine. Never made from re-manufactured concentrate, the industry shortcut that cooks tomatoes into paste, ships them, then waters them back down. Read the label and you'll find tomatoes, basil, a little salt. That's it. Non-GMO, kosher and halal certified. Bright, sweet, unmistakably fresh. We barely have to touch it. https://stanislaus.com/

Cheese is where most pizzerias quietly cut costs. We went the other way. We use Grande Shredded Whole Milk Mozzarella, made in Fond du Lac, Wisconsin, by a company that's been the gold standard for independent pizzerias for over 75 years. Four ingredients: milk, salt, enzymes, and cultures. Nothing else. Most shredded cheese is coated in cellulose or potato starch to keep it from clumping in the bag — anti-caking agents that dull the flavor and wreck the melt. Grande doesn't use them, which is rare for a shred. No titanium dioxide to make it artificially white, either; our cheese is slightly off-white because that's the actual color of milk. The milk is rBST-free, from family farms within 50 miles of the creamery, going from dairy to production in 24 hours. That's why it pulls like that. https://grandecheese.com/

Hormel has been making American pepperoni since 1891. We use Rosa Grande, their natural-casing pepperoni, because it does exactly what we need at high heat: cups and chars at the edges, holds its color, and renders clean instead of flooding the crust with grease. Those crisp little charred chalices on our Hot Honey Pepperoni aren't an accident; that's the meat doing its job. For sausage we use Fontanini hand-torn Italian sausage. With roots in Lucca, Italy, now part of the Hormel family. It's 100% ground pork, torn rather than uniformly portioned, so every piece has its own craggy edges that catch the heat and brown. It looks like someone made it by hand because that's the whole idea. https://www.hormelfoods.com/

You can source the best ingredients in the country and still ruin them with the wrong oven. Neapolitan pizza is defined by heat, a fast, brutal bake that puffs the cornicione, blisters the crust, and melts the cheese before the dough has a chance to dry out. Do it slower and you get bread with toppings on it. So we brought ours over from Italy. Effeuno has been handcrafting ovens in Italy since 2007, and ours runs north of 700°F — hot enough to turn out our Texas Style Neapolitan pizza in about 2 and a half minutes. The floor is a biscotto stone, handmade by Italian artisans from clay sourced near the Gulf of Naples. It's the same material the pizzerias in Naples have baked on for generations, and it's the reason our crust chars in leopard spots instead of scorching flat.