“None of us said having the best cocktails, but we did all say health insurance, regular schedules, paid time off—all those not sexy things,” laughed Murphy.

The trio, who met while working at Sato on Elmwood in 2014, compiled that list in 2020 when the industry they all lovingly worked in for years turned upside down.

“When the pandemic happened, we started exploring different ideas,” says Murphy, worker-owner and sommelier for Extra Extra Pizza. “Why is our system set up this way? Why do teachers get health insurance and cooks don’t?”

That summer, with the help of an intensive 11-week course led by Cooperation Buffalo, they found their solution and started on a path to become Buffalo’s first cooperatively owned pizzeria and wine bar: a model that would provide the benefits and stability they longed for within the industry. As a co-op, the restaurant would go tipless—the costs of employee wages, food and operations all priced into the menu instead.

“I saw it as a very incredible opportunity to change the way restaurants were able to operate successfully,” says Sim, worker-owner and social media strategist for Extra Extra.

Inclusivity in all its forms is central to the Extra Extra culture. The restaurant, which opened this fall in Buffalo’s Five Points neighborhood, is painted a welcoming pink and offers 25 dine-in seats that were thoughtfully designed for different body types and accessibility needs.

“When you go into pizzerias, they’re typically dark and dingy. Everything’s copper, it’s very masculine. We wanted to be the complete antithesis of that,” says Murphy. “Most of the furniture and tableware were sourced secondhand as well. The team decidedly made wheelchair-accessible seating at the center of the bar.

When it comes to the food, equal care is found across the menu. There’s a wide selection of ethically grown wines, uncomplicated cocktails and delicious mocktails—all served in tumblers to accompany their handmade pizzas and small plates.

Pucciarelli, worker-owner and Extra Extra’s pizzaiolo, is a seasoned baker who’s made his mark at local spots like Jay’s Artisan Pizzeria and Remedy House. His dough is made with minimal yeast that proofs overnight and continues to rise until service—about 20 hours in total.

The dough? Light and airy. The sauce? Purely milled San Marzano tomatoes.

Every pizza is cooked to order, either in an American or Sicilian style, in an electric oven. Customers can order from the shop’s two seasonal features or build their own pizza with quality ingredients like fresh basil from Gro-Op Buffalo.

Yet as much as the bites could take center stage, the team at Extra Extra would rather be known for doing good than tasting good.

“I think we all really care about getting to know our neighbors and the people who live in our community on a personal level,” says Pucciarelli. “I just want people to think of us as a community hub, and not just a restaurant.”