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CRUST opened in 2020 under the direction of Jim Cervone, who spent years studying acclaimed pizza operations before settling on what he considers the ideal balance of crust, sauce, cheese, and toppings. The Williamstown location operates from a simple menu that lets the dough take center stageβmade with a special blend of Italian flours and old-world techniques to produce a thin, airy crust with a soft crunchy bite. The kitchen draws from both Neapolitan and New York styles, a hybrid approach they call NEO-NY. The restaurant also accommodates vegan, gluten-free, and dairy-free diets.
