Our Story

Frankie Slice isn’t your typical pizza joint. Owner and Executive Chef Frank Martino, after traveling Italy many times and finding the best pies, dreamed of one day opening his own authentic pizzeria. Frank spent over three years traveling back and forth to Italy to learn the authentic method of Neapolitan style pizza. He is one of the select few to have his actual certification (hanging on our wall proudly). He then returned to the USA and traveled to New York City to apprentice with some of the best and even Boston’s North End.

In addition to Frank’s pizza and chef training, he became an expert in the most important ingredients used in the kitchen. He spent time with experts, at farms, with distributors, and learned the effects of those ingredients to our bodies. This knowledge is what built The Frankie Slice Way. The flour is imported from Italy; red wheat, which is gut friendly. Only real San Marzano DOP tomatoes are used, which are crushed and deseeded in house. The garlic is grown in California, at an organic farm. Frank visited the farm in Greece where he imports the olive oil from. The cheeses and cold cuts are all imported to ensure the highest quality and most authentic to Classic Italian Cooking, especially Neapolitan Pizza.

Other Aspects of The Frankie Slice Way: Every morning our dough is made in-house from imported red wheat flour. Each pizza is cooked in our over 700 degree custom made oven. Even our pasta cookers are unique to our location and also imported from Italy!