Long fermentation
Dough rests in linen-lined boxes for two days so the crust sweetens without added sugar. Batches are dated on the bench so lunch and dinner never share hydration.
Wood-fired pizza · Providence
Blistered crust without the theater.
Stone Hearth is a 38-seat pizzeria on Olney Street where dough ferments for forty-eight hours, toppings stay seasonal, and the deck oven is tuned by ear. Families share long tables, regulars pick up half-baked pies for home ovens, and the slice bar stays open through lunch.
Who we bake with
- Pawtuxet Valley Farm
- Narragansett Bay Salt
- Federal Hill Cheese Co
- Blackstone Mill Flour
What leaves the oven
Seasonal toppings and long fermentation — no smoke machines.
Rhode Island produce
Peppers, greens, and herbs from three farms within forty miles. Off-season tomatoes become roasted roots instead of watery imports.
Gluten-free peel
Dedicated peel, cutter, and prep zone. Allergy tickets print in red so the line double-checks before the deck.
Slice bar lunch
Margherita slices land at 12:15 when the first deck batch exits. Office workers know the rhythm.
Oven notes
- Seat dining room
- 38
- Deck oven target
- 900°F
- Years on Olney Street
- 12
- Dough batches daily
- 4
From the oven
Friday service, straight off the deck.
Heard at the long tables
“The crust crackles without shattering. We bring friends here because it still feels like a room, not a concept.”
“They half-bake pies for our home oven with reheat labels. That care is rare.”
Pizza crew
Gina has run the deck since opening night; Theo mixes every batch before 7 a.m.
- Gina MoralesHead pizzaiolo
- Theo ParkDough
- Amelia ChoFOH
Before you come by
Walk-ins?
Yes after 17:00 on weekdays when the dining room is not fully booked. Weekends are reservation-first with a short waitlist at the bar.
Travel pies?
Vented boxes, reheat cards and half-bake instructions are included for every to-go order.
Gluten-free?
We bake a dedicated gluten-free pie each night on a separate peel; call ahead if you need more than one.
Private oven nights?
Mondays we close for buy-outs of up to 30 guests, from $45 a head.
Save a table
Weekend tables release Tuesdays at noon eastern time, online only.
Visit Stone Hearth
72 Olney Street, Providence, RI (fictional)
- Tue–Fri slice bar 11:30–14:00
- Tue–Sat dinner 17:00–22:00
- Sun 12:00–21:00
+1 401 555 0182