New York Style • Artisanal • Unforgettable
Black Garlik Pizza Co.
Where fermented black garlic meets New York tradition. Every pie crafted with obsession, fired at 500°F.
Visit Us
Come Say Hello
Black garlic, cold-fermented dough, and a whole lot of love. We are only open a few nights a week — make them count.
Shop Notice
Important updates from the kitchen.
Walk-In & Phone Orders Only
We will only be taking walk-in and phone orders until further notice. We are building a team to handle the increased business so that we can continue to provide the high quality artisanal pizza our patrons deserve. Thank you for your patience and support.
Call to OrderFrom Our Oven
The Menu
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12" $22 / 16" $25Cask & Cremini
Bianca sauce, mozzarella, cremini mushroom, black Garlik, caramelized shallots, balsamic reduction
12" $22 / 16" $25The Ziggy Stardust
Bianca (white sauce), mozzarella, bacon, roasted pineapple, jalapeño, caramelized onion, finished with an Asian chili sauce
12" $20 / 16" $23Margherita
Tomato sauce, fresh mozzarella, basil, olive oil
12" $20 / 16" $23Da' Bing
Roasted Garlik tomato olive oil, mozzarella, splashes of tomato sauce and pesto, whole roasted Garlik, feta cheese
12" $22 / 16" $25The Gilroy
Bianca (white sauce), spinach, cremini mushroom, whole roasted Garlik
12" $22 / 16" $25The Elote
Lime crema, mozzarella, black Garlik roasted sweet corn, cotija cheese, Tajín, cilantro
12" $22 / 16" $25The Stallion
Da' Bing with hot Italian sausage — roasted Garlik tomato olive oil, mozzarella, splashes of tomato sauce and pesto, whole roasted Garlik, feta cheese, hot Italian sausage
12" $22 / 16" $25The Gamechanger
Bianca (white sauce), bacon, red onion, roasted Garlik, artichokes, tomato confit
12" $22 / 16" $25The Shamrock
Pesto, spinach, mozzarella, artichoke, pepperoncini, jalapeño, arugula
12" $22 / 16" $25Supremo
Tomato sauce, pepperoni, sausage, meatball, red onion, mushroom, bell pepper, black olives
12" $22 / 16" $25Classic Meat Lovers
Tomato sauce, pepperoni, sausage, meatball, bacon, caramelized shallots
Build Your Own
The Classics
Sauces
Classic Tomato
Seasoned to perfection
Bianca
Whipped ricotta cheese with Garlik and herbs
Pesto
Basil, parsley, roasted pumpkin seeds, Garlik, herbs, and oil
GOOO
Garlik, oregano, olive oil
Toppings
12" $1.50 · 16" $2.25
Meats
- Pepperoni
- Meatball
- Sausage
- Bacon
Cheeses
- Ricotta
- Feta
- Cotija
- Fresh Mozzarella
- Low-Moisture Shredded Mozzarella
12" $15 / 16" $18
Calzones & Strombolis
Calzone
$9 + $0.75 per fillingFolded pizza dough stuffed with Bianca sauce, mozzarella, and your choice of up to 5 fillings, baked until golden, with a side of marinara
Stromboli
$9 + $0.75 per fillingRolled pizza dough layered with mozzarella, and your choice of up to 5 fillings, with a side of marinara
On The Side
Sides
Garlik Knots
$710 hand-tied knots tossed in Garlik butter, served with a side of sauce
Cheesy Garlik Bread Sticks
$7Warm, golden bread sticks brushed with Garlik oil and herbs, topped with melted mozzarella, served with a side of sauce
A Look Back
Some of My Past Creations
Limited-time pies, experiments, and fan favorites that have come and gone. Each one tells a story.
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Loaded Pie
A colorful experiment with peppers, onions, mushrooms, and roasted tomatoes.
Black Garlik Cloves
Whole cloves slow-roasted until sweet, syrupy, and jet black — the signature ingredient behind every pie.
Pizza Collage
A collection of signature pies, experiments, and crowd-pleasers from the kitchen.
Artichoke Bianca
A creamy Bianca base topped with tender artichoke hearts and a perfectly blistered crust.
Crumb Shot
A close-up of the airy, open crumb and blistered cornicione that comes from a long, cold ferment.
Dough Prep
Rows of hand-shaped dough balls proofing before a long, cold ferment — the foundation of every pie.
BBQ Chicken Pie
Smoked chicken, red onions, and peppers under a sweet-and-tangy BBQ drizzle on a perfectly blistered crust.
Buffalo Chicken Pie
Tender buffalo chicken and melted mozzarella over a creamy Bianca base, finished with a perfectly blistered crust.
Strawberry Pesto Pie
A sweet-and-savory experiment with fresh strawberries, basil pesto drizzle, and creamy cheese on a blistered crust.
My son and I making pizza in South Dakota
A throwback kitchen moment — teaching the next generation how to stretch dough and build pies.
Happy Valentine's day pesto pie
A heart-shaped pie built for Valentine's Day, spread with vibrant pesto, creamy cheese, and plenty of love.
The Obsession
What is Black Garlic?
Not burnt. Not roasted. Slowly fermented over 40 days until every clove turns obsidian, sweet, and impossibly complex.
The Process
Whole Bulbs
We start with fresh, whole heads of garlic — skins on, never peeled.
Low & Slow Heat
Held at a steady 140°F in a humidity-controlled chamber. No smoke. No fire. Just patience.
40 Days of Patience
The Maillard reaction transforms the cloves — sugars and amino acids turn jet black, jammy, and sweet.
Umami Unlocked
What emerges tastes of balsamic, molasses, and tamarind. Mellow, complex, unmistakable.
Good for You, Even Better on Pizza
Antioxidant Powerhouse
Up to 2x the antioxidants of raw garlic, thanks to compounds developed during fermentation.
Heart Healthy
S-allyl cysteine supports healthy cholesterol and blood pressure levels.
Gut Friendly
No raw garlic bite — easier to digest, with none of the harsh aftertaste.
Our Story
Born from Obsession
It started with a single bulb of black garlic and a 48-day fermentation experiment.
Today, every pie at Black Garlik is built on that same obsessive attention — 72-hour cold-fermented dough, hand-stretched to that perfect foldable thin crust, and our house-fermented black garlic that takes 40 days to perfect.