Carini Cucina & Pizzeria

08/07/2026

Just a heads up we will only be open from 11am-1pm Saturday August 8th due to a private wedding event! 🍕♥️

07/22/2026

We’re Back! 🍕❤️

Fresh dough is ready, the ovens are hot, and Carini’s is OPEN today!

Thank you to everyone for your patience, understanding, and all the kind messages yesterday.

We can’t wait to serve you today!

07/21/2026

07/10/2026

Carini’s Pepperoni vodka pizza 😍

05/19/2026

A true Sicilian dough is not something you can create in the moment. True to its origin, our Sicilian crust is not just pizza dough. It’s a craft. This is why we don’t mass produce it and its availability is limited. Some of you have learned the trick to getting one so I won’t spill the secret 🤫.

04/23/2026

New York just banned bromated flour… curious where everyone stands on this 🍕

(Keep the politics out, talking flour and additives here)

The new Food Safety and Chemical Disclosure Act bans potassium bromate (used in some flours as a dough conditioner), along with a few other additives tied to potential health concerns.

If you’ve ever been in a food distributor, you’ve seen it — stacks of General Mills, Gold Medal, Pillsbury flours everywhere. They’re popular for a reason: consistent, cost effective, perform well, and easy to use.
My take: I’ve worked with those flours and don’t judge anyone who uses them. But after testing a lot of options and talking with people I trust, I personally stick with unbleached, unbromated flour.

Why?

👉 I like the taste better, I feel better
👉 I prefer the results
👉 And I’m more comfortable with fewer additives

That’s just my choice — not telling anyone what to do.

What about you?

Do you care what flour is used? Noticed any difference?

Let’s keep it respectful and non-political 👇