Strictly 20 Pies a Night
West Coast
Crust.
Swiss Soil.
Not your Nonna's pizzeria. We brought the bold, sun-soaked flavors of California to Rüti. Limited dough, limitless flavor. When they're gone, they're gone.
Not your Nonna's pizzeria. We brought the bold, sun-soaked flavors of California to Rüti. Limited dough, limitless flavor. When they're gone, they're gone.
We make 20 doughs daily. When they're gone, we're done. All pizzas are approx. 12" and priced at a flat 20 CHF.
San Marzano tomatoes, fresh mozzarella, Hass avocado slices, red pepper flakes, and a squeeze of lime. Radical.
Spicy Calabrese salami, fior di latte, pickled jalapeños, and a heavy drizzle of our house-made hot honey.
Basil pesto base, sun-dried tomatoes, toasted pine nuts, and a whole cold burrata ball dropped right in the center.
Garlic-infused olive oil, rock shrimp, lemon zest, fresh parsley, and a dusting of parmesan. No tomato sauce here.
Roasted red peppers, caramelized onions, goat cheese crumbles, and a balsamic reduction drizzle. Sweet & savory.
Crispy bacon, smoked ham, pepperoni, and extra mozzarella on our signature slow-fermented crust.
"Once we hit 20 pizzas, we shut down the oven for the night. No exceptions. We're all about quality, not quantity."
— Monty, Head Dough Slinger
We ditch the strict Italian rules. Our pizzas are hand-stretched, baked hot, and loaded with creative, high-quality ingredients that taste like a Malibu sunset.
Bold flavors, unconventional combos, and a laid-back attitude. This is pizza without the pretension.
We make exactly 20 dough balls a day. This ensures every single crust gets the crazy amount of love it deserves.
No clunky apps. Just text Monty on WhatsApp, tell us what you want, and swing by Rüti to grab your box.
Every pizza is ~20 CHF. Menu drops daily. Once 20 are spoken for, the oven turns off.