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We're passionate about good pizza.

It’s the perfect fit between two Cheese Board Collective alums, Artemio Maldonado and Dwight Ferron, passionate about their pizza, and a community-oriented district.


Maldonado, from Mexico, and Ferron, a native of Jamaica, met at Cheese Board Collective 17 years ago, and in 2013, opened Sliver in downtown Berkeley with Guillermo “Willy” Perez.

And though Sliver was a big success financially, the two weren’t ready to hang up their aprons. They wanted to continue creating pizzas. And with Ferron’s wife, Gloria Ferron, they’re forging a new pizza lane into the Dimond, bringing their vegetarian pizza with all its fresh ingredients there.



Consistent. Convenient. Cost-effective. You never have to wonder what to expect from Piizalian products because we work hard to make sure they perform to very high standards – and taste delicious – order after order after order.

We manufacture with precision, and that means you get consistent product size, weight and performance every time We operate in accordance with strict food safety guidelines to ensure a quality product.

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Our facilities are regularly audited against the Global Food Safety Initiative Standard SQF (Safe Quality Food)

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We employ the HACCP (Hazard Analysis and Critical Control Points) system to ensure the integrity of our.

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We employ the HACCP (Hazard Analysis and Critical Control Points)

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We audit and test each shift on a daily basis

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Ingredients are tested for purity before use




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