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Flight Deck Brewing Co

Our wood-fired pizza is made using traditional methods in a beautiful copper-clad oven, built for us right here in Maine. All good pizza starts with the dough. That’s why we use The Good Crust® made in Skowhegan, with 100% Maine Grains®. Lucky for us, (and you), we have many local farms that provide us with delicious seasonal offerings that inspire a creative and rotating menu. 

Strong Brewing Co

The old taproom has transformed into a kitchen where we now serve a range of delicious menu options and a screened in porch was added where beautiful RocksAnne our wood fired bread & pizza oven is now center stage, tons of outside seating options including our Adirondack chairs welcoming you to sit and enjoy our laid back yard, stone patio with both dining tables and lounge seating, game area with picnic tables and a pavilion for bi-weekly live music events in the summer months, a family & dog-friendly place where children can play games while parents relax.

Bigelow Brewing Co

Bigelow Brewing Company believes that beer should be about a place. We make beer for our community, from our community. We strive to use all local ingredients from local providers, in harmony with our patrons’ pride and sense of ownership of where we live. We are deeply committed to brewing beer from products grown in Maine, resulting in beers whose unique flavors can be replicated nowhere else. Our hope is that this commitment will not only strengthen our local economy, but that our beer’s unique character will draw customers to seek us out.

Monte’s Fine Foods

Pizza on our housemade Roman pinsa, made with a blend of American wheat, rice, and Maine Grains Spelt Flour, cold-fermented for a minimum of 72 hours for better flavor and digestion.

Fogtown Brewing

Baked fresh in our wood-fired brick oven, using local & organic ingredients, and dough featuring spent grain from some your favorite Fogtown brews!

Sodexo’s Maine Course, University of Maine at Machias

Over the next five years Sodexo chefs at all Maine locations will double the number of menu items that include local grains as well as increase local grain purchasing by 50%. This commitment was made in partnership with the Maine Grain Alliance.  

Sodexo’s Maine Course, University of Southern Maine

Over the next five years Sodexo chefs at all Maine locations will double the number of menu items that include local grains as well as increase local grain purchasing by 50%. This commitment was made in partnership with the Maine Grain Alliance.  

Sodexo’s Maine Course, Thomas College

Over the next five years Sodexo chefs at all Maine locations will double the number of menu items that include local grains as well as increase local grain purchasing by 50%. This commitment was made in partnership with the Maine Grain Alliance.  

Sodexo’s Maine Course, University of Maine at Presque Isle

Over the next five years Sodexo chefs at all Maine locations will double the number of menu items that include local grains as well as increase local grain purchasing by 50%. This commitment was made in partnership with the Maine Grain Alliance.  

Sodexo’s Maine Course, University of Maine at Farmington

Over the next five years Sodexo chefs at all Maine locations will double the number of menu items that include local grains as well as increase local grain purchasing by 50%. This commitment was made in partnership with the Maine Grain Alliance.  

Tinder Hearth

We are making pizza Tuesday, Wednesday, Thursday, and Friday nights, 4:30PM-8PM, with dining in our garden and take out.

Along with pizza, we have salad, cookies, and beverages available. See each week’s menu starting on Tuesday morning on Facebook or Instagram. You do not need to “use” Facebook to see our menu post photos there.

All pizzas must be preordered. We have a new reservation callback system for the summer, due to the extraordinarily high call volume. Please read all about it on our reservations page. Thank you!

The Good Crust

The Good Crust is the first commercially available pizza dough committing to sourcing 100% of it’s ingredients from Maine Grains. It’s the fresh, stone-milled grain, with the mild sourdough fermentation, that sets The Good Crust apart from other white pizza dough, and customers notice the difference in flavor! Whole grain, with a tender crumb and crispy crust. High hydration dough, ideal for wood-fired pizza programs and traditional artisan pizza baking in very hot ovens. Available in custom and standard sizes of 12 oz. (12-14″ pie), 16 oz. (16″ pie), 8 oz. (8-10″ pie), and 3 oz. rounds (for bialys, fried dough, flatbreads), through distribution, direct wholesale and retail.

PIZZA FOR TAKEOUT ON FRIDAYS FROM 4:00-8:00 PM

To order, please call (207) 612-0043 and pick up at 210 Main Street in Canaan

Hearth and Soul

From our Maine Wood Heat custom fabricated former demonstration oven to our pizza crusts using Maine Grains, we think local is better. When something breaks or you have a question, you get a voice, often the owner on the phone. We like knowing who grows our crops, who mills our grain, who builds our ovens, and who eats our pizzas. We love good conversation and connection, isn’t that at the heart of local? We like to put names with faces and create a hub of economic activity for those close to where we serve.

 

LOCAL BUSINESSES WE LOVE

» Maine Wood Heat – Skowhegan, Maine

» The Good Crust – Skowhegan, Maine

» Maine Grains – Skowhegan, Maine

» Blue Hill Co-op – Blue Hill, Maine

» Burnt Cove Market – Stonington, Maine

» Atlantic Holdfast Seaweed Company – Deer Isle, Maine

» Yellow Birch Farm – Deer Isle, Maine

» Blue-Zee Farm – Deer Isle, Maine

Uproot Pie Co

We’re bakers at heart, and we know that the foundation of a memorable pizza is its crust. Spring-water fed, sour-dough based, and perfected over the course of 10 years, Uproot pizza is both satisfying and light.

Our toppings change seasonally depending on what’s available at local farms—from peaches to delicata squash and lamb sausage.

Allium Pizza

Allium Pizza Co. & Mo’ offers handcrafted neo-neopolitan pizzas that are rooted in Italian tradition with a focus on local ingredients. Our Italian wood-fired oven bakes our pies in under 2 minutes, which offer a highly nutritious dough made with our blend of Italian and local Maine flours.

Our pizzas and piccolinas (hand-sized calzones) are created with carefully selected high quality ingredients. We seldom overload our pies with ingredients or mix different meats in order to be an ingredient-focused cuisine.

We are a seasonal outdoor business that currently setups weekly on Sundays at Tarbox Farm in Westport Island.

Old Smith Farm

Milly’s Farm Shop offers takeout breakfast, lunch, prepared meals and wood-fired pizza! Grab and go breakfast sandwiches and pastries for breakfast, freshly made sandwiches and soups for lunch, prepared dinners served hot or frozen to bake-at-home along with our fabulous sourdough, wood-fired pizza starting at 4pm 7 nights-a-week.

Enjoy a 14″ wood-fired sourdough pizza made with local Maine Grain flour topped with shredded mozzarella, garlic oil & grated parmesan and more!

The Miller’s Table at Maine Grains

The Miller’s Table at Maine Grains is a destination gathering place.  Located in Skowhegan’s Maine Grains gristmill with the Skowhegan Farmer’s Market right outside our doors, we showcase the all-natural and certified-organic grains milled onsite in our sourdough breads, rustic pastries, pizza dough, pasta, craft beer, spirits and more.  You will also find Crooked Face Creamery fresh ricotta and smoked cheeses, made right here onsite, in many of our dishes.

East Outlet Brewing Co

Now featuring flour from Maine Grains. Our pizza dough is very special; it’s made with a 86 year old sour dough yeast! We start by refreshing our yeast weekly then we mix yeast water and flour and let that ferment for 12 to 18 hours which creates the majority of the flavor. Then we mix more flour water and salt and let ferment again then we prep the pizza dough balls. The total time is 3 days to create this amazing flavored dough!

Local Ingredient Supplier: Crooked Face Creamery – cheeses

Local Ingredient Supplier: Pineland Farms Dairy Company  -cheese (feta, cheese curd, cheddar)

Local Wood-fired Oven Supplier: Maine Wood Heat Builder of woodfired ovens
Local Ingredient Supplier: Maine Grains – local grain flour, freshly milled

Local Ingredient Supplier: The Good Crust – Frozen pizza dough made from 100% fresh, stone-milled grains from Maine, for restaurants, wood-fired pizza programs, caterers, food-service, and home bakers.

Local Ingredient Supplier: Moodytown GardensVegetables and Meats

Local Ingredient Supplier: Balfour Farmscheese (Pine Tree parmesean)

Local Ingredient Supplier: Maine Food GroupMaine-sourced pizza sauce

Local Ingredient Supplier: Crazy 4 Garlicgarlic, pesto, garlic scapes

Local Ingredient Supplier: N44 Farmsteadveggies and herbs

Local Ingredient Supplier: Cornerstone Farmsausage, bacon, veges, herbs, garlic scapes

Local Ingredient Supplier: Sites Farmgrass fed beef, berries

Local Ingredient Supplier: Rosario Vitzana- pesto


The Maine Craft Pizza initiative celebrates Maine as a craft pizza destination by promoting the making and consumption of a pizza that: 

Features a dough sourced from a mill in Maine that uses locally grown grains

Includes toppings sourced seasonally from local farms

Is baked in a wood-fired oven using sustainable energy sources

Is served alongside Maine craft beer 

Flight Deck Brewing Co.

Fogtown Brewing

Miller’s Table Cafe & Bakery

Hearth & Soul Oven

East Outlet Brewing Co

Old Smith Farm

Monte’s Fine Foods

Allium Pizza Co & Mo

The Uproot Pie Co

Tinder Hearth

The Good Crust

Bigelow Brewing

Strong Brewing Co

Maine Course by Sodexo

More Coming Soon!

The Maine Craft Pizza

Founder’s Declaration

We, the founders of the Maine Craft Pizza concept, unite in commitment to a pizza-style that is defined by, and showcases the flavors of one’s OWN region in America’s favorite flatbread.

With values that encompass sustainable farming and energy practices, fresh ingredients grown nearby in each of Maine’s four seasons, and skilled craftsmanship, we challenge the notion that a pizza style must be defined by another culture’s style or ingredients shipped from far away.  We recognize the impact of sourcing ingredients in Maine helps us all, from farmers, to millers, cheesemakers to dough manufacturers, oven-builders to pizzaiolos…..and eaters taste the difference!

We propose that “Maine Craft Pizza” be hereby defined by 4-star criteria:

  • DOUGH sourced from a mill in Maine that uses locally grown grains 
  • TOPPINGS sourced in season from local farms
  • BAKED in a wood-fired oven using sustainable energy sources
  • Served with MAINE CRAFT BEER!

You know you are making Maine Craft pizza  when ingredients travel short distances, you know the farmer/producer of your ingredients, the menu changes with the seasons, and cost of goods fluctuates.

Featured Recipe Courtesy of Pineland Farms

THE WHITE FIDDLE

“THE WHITE FIDDLE” FIDDLEHEAD + BACON GOURMET PIZZA

It’s the time of year for foraging and enjoying Maine Fiddleheads prepared all the ways!  We have a new one for you to try: combined with bacon, a delicious sambuca sauce, and our 2 Year Reserve Aged Cheddar!  We just helped you change the game for Fiddlehead season – let us know what you think!

YIELDS: 3-4 SERVINGS

 

INGREDIENTS:

  • 1-16oz. The Good Crust pizza dough – handmade frozen dough from 100% fresh stone-milled Maine grains
  • ½ cup Luigi Del Conte – Sambuca Simmering Sauce
  • 7oz. Pineland Farms Reserve Cheddar Cheese, crumble or shredded
  • 1 cup Maine Fiddleheads, blanched
  • 8oz A Wee Bit Farm’s Smoked Uncured Bacon, mostly rendered

INSTRUCTIONS:

  1. Preheat oven to 475F.
  2. Stretch “The Good Crust” to a desired size and place on a pizza stone.
  3. Spread the Luigi Del Conte Sambuca Simmering Sauce evenly over the dough. Evenly distribute Pineland Farms Reserve Cheddar Cheese, the blanched fiddleheads, and A Wee Bit Farm’s Smoked Uncured Bacon evenly over the crust.
  4. Bake for 10-12 minutes.
  5. Remove from oven and slice for service.

Recipe by Pineland Farms Chef Emily McQuarrie!

PINELAND FARMS DAIRY COMPANY

MAINE COWS.

MAINE MILK.

MAINE CHEESE.

 

MEET THE FOUNDERS 

Maine Grain Alliance

Our mission is to inspire and empower people who are building local grain economies. We create connections and share grain traditions and innovations from earth to table.

The Good Crust

The  Good Crust is handmade frozen dough from 100% frsh stone-milled msine grains. Good for all the right reasons: high-quality ingredients, local sourcing, and a mission that matters.

Flight Deck Brewing Company

Located in the former Small Arms Firing Range on the re-developed Brunswick Naval Air Station (now called Brunswick Landing). Flight Deck has been named the “Best Tasting Room/Taproom in Maine” by Down East Magazine three times in a row.

Crooked Face Creamery

Handcrafted artisan cheese made in Maine with local Jersey milk, UpNorth Applewood Cold Smoked Ricotta and whole milk Herbed Ricotta, and aged Gouda-style cheese.

Maine Grains

Maine Grains manufactures locally grown stone-milled grains, a staple food in the human diet. Nature knows a good thing. We mill whole grain into flour that is unadulterated, perfectly fresh, and full of flavor.

Maine Wood Heat

For over thirty years, the mission of Maine Wood Heat has been to introduce high efficiency, environmentally friendly, clean burning, and health-giving wood burning masonry heater, cooking and baking systems to North America.