Hail Mary Pizza

Hail Mary- Full Of Taste

By supporting small farmers, we are able to see exactly where our ingredients come from, and be a part of the process along the way. This is what we believe make our ingredients/ food stand out.

At our restaurant, we emphasize farm to table everywhere possible in our ingredients.  The whole wheat sour dough is what makes this place stand out. A cold 24 hour ferment lets the dough develop flavor.

Formerly called Journeyman, Hail Mary Pizza started out as tapas restaurant but eventually pivoted to pizza. This is where the prior owner created a whole wheat sour dough which he used as his "Hail Mary" to create a unique pizza and put them on the map. The rest is history.

Ian S.

Lacey M.

Chris G.

Rosemari M.

Andy A.

Sarah U.

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The quality of ingredients we use speak for themselves. We are not just a pizza restaurant… pizza/ bread are our cornerstones that enable us to fill our menu with thoughtfully and ethically sourced bounty that our growers/ farmers provide. 
We try not to take ourselves to seriously. We do that enough with the quality of the food. We like to listen to good tunes and share a casual and homey vibe. Come in, have a good time, come again! 
Any questions, please email us: info@HailMarypizzala.com
Thank You 

We support small farmers directly because more money goes into their pockets, and having a relationship with those who grow your food means you have a connection to the source. You also know how it was grown, raised, or harvested. 
We use organic wheat and grains grown in the us. Our dough is made with wild yeast (sourdough) and a significant amount of whole wheat flour. It is made daily, and long, cold fermented. 

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