At Seby’s, our dough making process, superior water, and high-quality fresh ingredients distinguish our pizza from the rest.

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Is New York water the secret to the best pizza? Partly. Pizza dough is 30-40% water. Bad tasting water and chemically treated tap water contain elements that negatively impact the yeast fermentation process and ultimately the flavor of the crust. Sourced from the Hudson Valley and the Catskill Mountains, New York City is famous for its high quality fresh, clean drinking water. The mineral contents and ph. levels of New York water seem to be a perfect match for making pizza. In our efforts to emulate the New York water taste at Seby's, we use a high-quality reverse-osmosis water system for our dough. Our water system filters 99.9% of contaminants and bacteria to produce a clean, pristine, great tasting water. This fresh, great tasting water takes our pizza dough to another level.

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No same day dough or instant yeast here. Our complex multi-phase fermentation process is the key to crafting our flavorful crust. Our dough starts with an overnight pre-ferment followed by room temperature bulk fermentation and long cold fermentation stages.  At Seby’s, we use a spiral mixer to make our dough. The gentle, dual-rotation action of the spiral mixer produces a more consistent and higher-quality dough than the planetary mixers used at most pizzerias. Our fermentation and mixing techniques boost the flavor profile our crust.

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Pre-shredded frozen mozzarella? Pre-sliced frozen pepperoni? Pre-made frozen meatballs? Canned pizza sauce? Not at Seby’s. Our freshly shredded whole-milk mozzarella is never frozen. We make our meatballs in house by hand from scratch and slice our pepperoni and other toppings daily. We make and season our sauce from whole peeled tomatoes. Our vegetables are hand-sliced and sautéed in olive oil imported from Italy.

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The difference is in the details. We invite you to come try our pizza and hope that you will make us your new favorite pizza place.