IT’S ALL ABOUT THAT CORNMEAL CRUST

Everything we’ve done is built on one thing: our signature pizza crust, inspired by New Haven legends like Frank Pepe’s and Sally’s.

Half science, half art, our crust is freshly made with cornmeal embedded in the dough, giving it that nutty, crunchy taste.

At other pizzerias, you’ll see a pile of crusts left behind, but not here. At Two Boots, every slice gets eaten down to the very last bite.

FROM THE ‘HOOD

Every branch of Two Boots feels like it grew through the cracks in the sidewalk of that neighborhood, not like some UFO that appeared from above and just plopped it down there.

They’re siblings across the cities: connected in spirit, but never cookie-cutter. One has a video store tucked in the corner, another a pinball machine that never quits. Some host live music, a few have full bars. And each spot has a home pie you won’t find anywhere else (like the Luis Guzmán Pie in the East Village, and XYZ pie from xyz).

FUNKY, FOLK-ART PIES WITH CAJUN-ITALIAN TOPPINGS

We’re not traditionalists. Our pies are fun, bold, and filled with pop culture nods, with most named after cult musicians and movie characters. Proof that you can take your food seriously and still have a good time.

The toppings? A Cajun-Italian mashup of organic ingredients, locally sourced where possible, because a great slice starts with great suppliers.

We’re talking Alligator & Andouille sausage from Savoie’s in Breaux Bridge, Louisiana (our founder makes the annual pilgrimage to make sure it’s done right); pepperoni from Zoe’s in Petaluma; AfterLife mushrooms from Queens, BE-Hive’s vegan pepperoni from Nashville, the best vegan mozzarella from NUMU, Brooklyn, and our favorite low-moisture mozzarella from Galbani, Buffalo.

KILLER PIES FOR ALL

Maybe you’re chasing that gooey mozzarella pull, maybe you want your pepperoni to be plant-based, or you belong to “just give me a slice” crowd, either way, there’s a slice here that gets you.

Because that’s how it should be: a seat at the table, and a killer slice on the plate.