First Field

07/04/2026

Happy 4th of July Weekend! ⭐️

06/19/2026

Summer break pan pizza 🍕
Our go-to house pie, somewhere between a grandma & a detroit, it feeds a crowd, especially the ones rolling through for soccer games. One day ferment with spelt, fully loaded with extra fresh mozz & thick stripes of our Crushed. Our garden basil isn’t quite ready yet so these beautiful green leaves are from JUST FARMED 🌿

05/18/2026

Pizza al taglio for play practice snacks 🍅
Made with a thick layer of our Marinara, some evoo & flaky salt on top of a 24-hr cold ferment dough made with fresh milled whole wheat
Dairy free so holds up a bit better in this crazy NJ heat wave 😓

03/16/2026

Monday after school snack is…mini pizza bagels! 🍅
Not a real pizza, but made with the good stuff, like our Pizza Sauce. And none of those weird tiny square cheese pieces. 😱

02/28/2026

02/27/2026

Potato pizza, with a side of Bomba 🥔
We absolutely love the potato pizzas that are coming out of ovens this time of year. Even better with a side of our spicy Bomba to round things out 🌶️
An after-school pan pizza here, with cubes of fresh mozz tucked into a ww dough and left to rise (a tip from one of ‘s books), then topped with thinly sliced small potatoes tossed with evoo & garlic. Baked in a home oven at 525 for about 18, then broil for a few to crisp things up 🔥

02/23/2026

Snow is about 4 cans deep ❄️

02/14/2026

Heart-shaped pizza for the kiddos ♥️
And if you find yourself like us forgetting to get that dough ready in time with some hungry kids waiting, you too can just use our Crushed, fresh mozz & basil, and cut a store-bought 12-inch thin pizza crust into a heart 🤷🏻‍♀️
Added some beautiful chocolate hearts from and we were all set

01/30/2026

A local love kind of dinner, for these kinds of winter weeknights ❄️
Spinach trottole from alongside some luganega sausage from & and absolutely perfect chard from . A spoonful of our Bomba & parm on top 🌟
And, as always, our favorite pasta bowls from nearby 🩵

01/28/2026

Puttanesca pan pizza for a mid-week winter lunch 🌶️
Sauce made with a blend of our Crushed & Arrabbiata along with the usual olives, capers, & anchovies. Plus salami, fresh mozz & fontina. All on a 24-hour fermented dough made with our Pizza Flour. If you haven’t tried it, it’s 100% whole wheat milled & bolted by the incredible folks at in PA 🌾