MTH Pizza sits in Cumberland, founded by Todd Mussman, Ryan Turner and Chris Hall — the trio's initials give the place its name. It operates alongside Muss & Turner's, Local Three and Roshambo under the Unsukay restaurant group.
The dough is the throughline: high-protein flour, fermented in-house for 72 hours, baked in a PizzaMaster oven. Pies come out at 16 inches and are served whole — there's no by-the-slice option.
The menu runs classic pies like the Margherita and garlic-forward Bianca #5 alongside seasonally rotating specials such as the bulgogi-topped Seoul Survivor and the nduja-and-hot-honey Carmela Soprano, plus Detroit-style square pies including Gordo's Motor City and the pepperoni-loaded Big Sexy. Antipasto, wings with a long list of sauces, salads and desserts round out the rest.
Regulars point to consistent quality and attentive service as reasons they keep coming back.
The dough is the throughline: high-protein flour, fermented in-house for 72 hours, baked in a PizzaMaster oven. Pies come out at 16 inches and are served whole — there's no by-the-slice option.
The menu runs classic pies like the Margherita and garlic-forward Bianca #5 alongside seasonally rotating specials such as the bulgogi-topped Seoul Survivor and the nduja-and-hot-honey Carmela Soprano, plus Detroit-style square pies including Gordo's Motor City and the pepperoni-loaded Big Sexy. Antipasto, wings with a long list of sauces, salads and desserts round out the rest.
Regulars point to consistent quality and attentive service as reasons they keep coming back.