IT’S ALL IN THE INGREDIENTS

Ingredients

“Vertoris uses only the freshest and finest ingredients!”

“We use non-trans fat oils!”

Italian Sausage, Pepperoni, Mushrooms, Bacon, Banana Peppers, Fresh Basil, Artichokes,

Black Olives, Green Olives, Kalamata Olives, Red Onions, Meatballs, Ham, Green Peppers,

Anchovies, Spinach, Broccoli, Feta, Cheddar Jack, Pineapple, Jalapeños, Salami, Garlic, Clams,

Roasted Red Peppers, Tomatoes, Ricotta, Chicken, Sundried Tomatoes, Sirloin Steak, Shrimp, Eggplant

How we make our Calzones & Strombolis

Calzones are made with Ricotta Cheese and filled with Pepperoni, Sausage, Onions, Green peppers or anything you like – smothered in Vertoris pizza sauce and mozzarella, folded in half, sealed then baked.

Strombolis are filled with your choice of toppings, smothered in pizza sauce and mozzarella, then folded, sealed and baked.

Ever Wonder How Your Vertoris Pizza House Pizza is Made?

First, The dough is mixed.

We use between 200 – 400lbs. of flour every week to make our dough.

Next, the dough is cut and rounded, then proofed (wrapped up and set in the cooler) for at least 24 hours.

Each day we bring out a couple of dozen of dough balls at a time, allowing them to rise a bit while waiting for your order.

Once your order is taken, the dough ball is hand tossed to size. We screen it, sauce it, top it then place it in one of our brick-lined ovens and bake to perfection. Let us know if you prefer your pie par-baked or crispy. Perhaps you like it with no edge. Just let us know your preference.

Finally, it is immediately cut and served in our dining room (or boxed for delivery or carry-out).

We can square cut it or double cut it. Once again, just let us know when you place your order.

Our pizza sauce is made every other day or so using fresh-packed Stanislaus tomatoes.

Only the best cheese will do and ours is 100% whole milk mozzarella.

We have just about anything you could ask for on a pizza. What’s our #1 topping?

Pepperoni of course we go through 50lbs every other week.