Artisan Pizza in Wilmington, DE

Slow-Rise Dough High-Heat Perfection

Great pizza starts with the dough.

Not the toppings. Not the cheese. The dough.

A lot of shops rush that part and hope the rest of the pizza can cover for it. We don't. Ours gets three days.

Every batch starts with a poolish starter and imported Italian flour, then settles into a slow cold ferment until the dough becomes something deeper: airy, elastic, flavorful, alive. That kind of crust cannot be forced. It has to develop.

By the time it reaches the oven, it's ready to blister, rise, and char.

High heat brings the payoff: the crisp first bite, the soft chew inside, the spots of char at the edges, the kind of crust you keep eating even after the slice is gone. Before sauce, before cheese, before anything else, the pizza already has a reason to exist.

Then we build on it, carefully.

The sauce is made in-house, bright and balanced, seasoned to lift the crust, to complement it. The cheese is Grande, the standard for premium pizza mozzarella.

Mushrooms are roasted here. Sausage is blended here. Stracciatella is made here. The truffle ranch uses real truffles — not oil, not flavoring. Not because it sounds good on a menu, but because every shortcut shows up in the slice.

We're not trying to bury ordinary dough under louder toppings.

We're making pizza from the bottom up: three-day dough, high heat, house-made sauce, and toppings that have earned their place.

Available in 12" and 16". Gluten-free crust available. Order online for pickup or delivery across Wilmington, Greenville, Hockessin, and surrounding Delaware communities.

Yeah, but you're a sushi place.

We get it. Pizza and sushi under one roof sounds like a place that does both and nails neither. But read the above again — three-day cold ferment, house-made sauce, Grande mozzarella, in-house sausage and stracciatella. That's not a sushi shop dabbling in pizza. It's a pizza program that happens to share a kitchen with a sushi program just as obsessive about its craft.

The sushi rice takes all morning. The pizza dough cold-ferments for three days. Neither one cuts corners for the other. Two disciplines, one standard.

See what we mean about the sushi side →

Why Pizzeria Maki for Pizza?

  • Slow-rise dough made with imported Italian flour — three days, every batch
  • House-made sauce, stracciatella, sausage, and truffle ranch
  • Grande mozzarella — fresh and shredded on every pie
  • Available in 12" and 16" | Gluten-free crust available
  • Open daily 10:30 AM – 9:00 PM
  • Takeout, delivery, and outdoor patio dining
  • 4007 Kennett Pike, Wilmington, DE 19807
  • Serving Wilmington, Greenville, Hockessin, Pike Creek, and surrounding Delaware communities

Open daily 10:30 AM – 9:00 PM · Takeout, delivery, and outdoor patio dining
4007 Kennett Pike, Wilmington, DE 19807

Three-day crust. Made to order, every time.

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  • Yes. Gluten-free crust is available in 12" on any pizza. Let us know when you order and we'll build it on a GF crust.

  • We offer 12" and 16" pizzas, a large oval Tomato Pie, and finally, our Roman dough square pie.

  • Our dough starts with a poolish starter and imported Italian flour, then slow-rises in a three-day cold ferment. That process develops flavor and texture that same-day dough can't match — the crust

    bakes up blistered and crisp on the outside, light and chewy inside.

  • Yes. Order anytime at order.toasttab.com/online/pizzeria-maki for pickup or delivery. We're open daily 10:30 AM – 9:00 PM.

  • Yes. We deliver across Wilmington, Greenville, Hockessin, Pike Creek, and surrounding Delaware communities. Order online through our Toast ordering page — most orders are ready in 20–30 minutes.