Buffalo knows a thing or two about comfort food, but Jay’s Artisan Pizza proves that the city’s most obsessive love story might just be with dough, tomatoes, and blistered crusts. 🍕
This Kenmore favorite takes classic Neapolitan and Detroit-style pies and gives them serious craft treatment—long-fermented dough, precise bakes, and toppings sourced from local farms and top-tier producers—turning a neighborhood pizzeria into a place people plan entire nights around. 🔥
How Jay’s Artisan Pizza won Buffalo’s hearts
Jay’s story starts with founder Jay Langfelder, who began serving wood-fired pies out of the O.G. Wood Fire food truck before opening a brick-and-mortar shop in 2017.
From there, the torch passed to pizzaiolo Joe Powers, who traveled to Naples to hone his craft and brought back a dough process built on extended fermentation, light toppings, and lightning-fast bakes—exactly the kind of obsessive detail that makes serious pizza fans sit up straight. 🍕✈️
In a town famous for thick, cheesy, cup-and-char pies, Jay’s Artisan Pizza went a different direction, introducing Buffalo to true Neapolitan-style pizza with airy, leopard-spotted crusts and restrained toppings that let the dough, tomato, and cheese sing…