A Look at Arts Bakery’s Pizza Craft
Art’s Bakery in Glendale prepares pizzas with hand-stretched dough and carefully selected toppings. Each pizza bakes until the base turns golden and crisp. The crust stays light while holding the ingredients evenly. The bakery follows clear rules.
Each pizza has a defined structure, balanced composition, and clean finish.
A Look at Arts Bakery’s Pizza Craft
Margherita Pizza
The Margherita Pizza uses tomato sauce and fresh curd mozzarella. It includes basil, grated Parmesan, and extra virgin olive oil. This pizza suits customers who prefer light, familiar flavours. The tomato base adds mild sweetness. The mozzarella creates stretch. The basil sharpens the taste. The Parmesan finishes the slice with salt. The olive oil holds the ingredients together without adding weight.
Pepperoni Roma Pizza
The Pepperoni Roma Pizza follows a similar structure. It includes tomato sauce, mozzarella, and thin-sliced Roma pepperoni. Basil and Parmesan appear again. This pizza works well for those who prefer heat and spice. The pepperoni crisps at the edges. The fat from the meat blends with the cheese. The tomato cuts through the richness. The overall bite feels clean, not heavy.
Neapolitano Pizza
The Neapolitano Pizza adds multiple toppings in balanced amounts. It includes tomato sauce and mozzarella. The toppings are fennel sausage, Canadian bacon, roasted peppers, garlic slices, Kalamata olives, artichokes, and Parmesan. This pizza suits diners who enjoy variety and intensity. The sausage and bacon add depth. The olives and artichokes bring bitterness. The roasted peppers give texture. Despite the complexity, the crust stays intact.
Breakfast Pizza
The Breakfast Pizza skips tomato sauce. It uses feta, mozzarella, and three eggs. Green onions and black pepper complete the top layer. This pizza is mild and savoury. The eggs cook softly into the cheese. The green onions lighten the bite. The black pepper adds warmth without overwhelming the base. It suits morning orders or lighter meals.
Mortadella Pizza
The Mortadella Pizza belongs to the gourmet section. It uses crème fraîche instead of tomato. It includes fresh curd mozzarella and ricotta. Basil and Parmesan finish the topping. Thin slices of mortadella bring a nutty, cured flavour. This pizza offers a creamy texture with little acidity. It suits diners who enjoy soft flavours and smooth consistency. The crust remains firm under the dairy layers.
Bella Mushroom Pizza
The Bella Mushroom Pizza features black truffle pâté, garlic, Bella mushrooms, fontina, and pecorino. Fresh microgreens are added after baking. This pizza caters to those who like earth-forward profiles. The mushrooms render a chew while the truffle builds aroma. The cheeses melt evenly and the microgreens bring contrast. The balance between fat and depth makes this pizza feel complete.
Caviar & Salmon Pizza
The Caviar & Salmon Pizza stands at the top of the menu. The base is garlic and dill cream. Toppings include mozzarella, smoked salmon, red onion, roe caviar, and fresh dill. This pizza suits refined preferences. The cream stays light. The salmon adds salt and the caviar provides brine. The dill and onion cut through the fat. The crust stays crisp even under soft toppings.
Conclusion
Each pizza on the menu serves a purpose. Some are traditional and others feel indulgent. The crust always supports the structure. The toppings never crowd the surface. Art’s Bakery maintains precision across styles, from tomato-forward basics to high-end builds with roe and truffle.