Do you like pizza? Let me rephrase that. Do you like pizza made from scratch with quality ingredients, loads of cheese, and a touch of creativity? If you do, you will love Sticks and Stones Clay Oven Pizza in Greensboro, NC.
It’s a cool pizza joint. The decor is modern and artsy, the staff is laid back, and the menu is distinctively creative. You are not going to find a “New York Style Pizza.” Instead, you will find a variety of original pizzas with clever names such as, “A Kiss Before I Go,” made with tomato sauce, fried eggplant, mushrooms, mozzarella, caramelized garlic, parmesan and fresh herbs; or the “Mockingbirdsings,” made with walnut pesto, wood roasted Ashley Farms chicken, fennel, tomatoes, spinach, mozzarella and gorgonzola. Sticks and Stones also offers a selection of small plates such as the “Rescue Blues,” which are rosemary garlic fries; or the “Rip Off,” which is the house made focaccia served marinara and olive oil dipping sauces. The menu also features a mixture of salads to include the “Heartbreaker,” which is made of romaine hearts, tomatoes, Parmigiano Reggiano, garlic croutons with a Caesar dressing.
Sticks and Stones takes pride in incorporating fresh, local, seasonal quality ingredients for their menu. They use all-natural, free-range, grass-fed beef and pasture-raised hogs from the Bradd Family Farm. Their milk, butter, and cream are free of hormones and antibiotics, and are sourced from the Homeland Creamery. Their free-ranged eggs comes from Eggman Eggs and the Goat Lady Dairy provides their goat cheese. Much of their local, organic produce is purchased from Faucett Farm.
Sticks and Stones’ dough is prepared fresh in-house, using organic milled flour from the Lindy Mills. They use a slow fermenting process and add a touch of wheat bran for a heartier crust. They cook it in a 700 degree wood-burning oven. The result is a thin, crunchy, perfect artisan crust. YUM!
For starters, we ordered the “Gold,” which is their house made fried mozzarella with roasted tomatoes and a walnut pesto. We left clean plates on that dish.
Next we ordered “Let it Ride,” which was made of roasted shallot cream sauce, prosciutto, local collards, mozzarella and fried chicken; and the “Avalanche,” that was topped with tomato sauce, fresh buffalo mozzarella, tomatoes, fresh basil, and truffle oil. We were not disappointed. DELISH!! I must say, I really, really, really liked the “Let it Ride.” I might have to attempt a replica of that recipe at home, it was so good.
Everything is made from scratch at the Sticks and Stones so be patient. This is not a “hurry, it will be ready in 5 minutes,” kind of place. Remember, patience is a virtue… and in this instance you will be heavily rewarded for your patience with good food.
Go check out Sticks and Stones and tell them I sent you. And when you love it, I told you so!!!
Sticks and Stones, 2200 Walker Ave Greensboro, NC 27403
The Bike Railing Entrance at Sticks and Stones