Opening a pizzeria is never easy—doing it in 2020? Nearly impossible. But that didn’t stop the team at Fine Line in Revere Beach, Massachusetts. Faced with uncertainty, they turned their time into an opportunity, testing dough recipes, refining their technique, and eating a lot of pizza.
Fine Line’s signature style is a hybrid of New York and Neapolitan pizza, cooked at 650°F to get the perfect balance of crispy and chewy. After 1,000 test pizzas, they finally found their ideal dough formula, using a blend of All Trumps and Caputo flour. The result? A pizza that’s not only delicious but holds up for takeout, a key factor for their success.
The space itself is unique, small, efficient, and even equipped with an elevator leading to their underground coolers. With summer beach crowds and a constant flow of regulars, the demand for their pizza skyrockets, especially after earning a rave review from Barstool Sports’ One Bite.
Today, Fine Line is a neighborhood staple, known for its Wonderland pizza (featuring house-made sausage, roasted fennel, and ricotta) and its commitment to quality. What started as an uncertain experiment turned into a thriving business—1,000 pizzas later.