Time does the work.
Our sourdough ferments for 72 hours. The slow fermentation develops flavour, lift and the character of the finished crust.
Our process
72 hours, before the fire.
The bake is fast. Everything that makes it possible starts three days earlier.
Honest hands
The work behind every pizza.
Dough is mixed, fermented, portioned, stretched and finished by people who pay attention to the details. The oven gets the final word, but hands shape everything before it.
Every base is stretched by hand.
The dough is opened by hand, never rolled or pressed, so the air built during fermentation stays where it belongs.
The oven moves fast.
A fast bake over wood at 380 to 400°C sets the base, raises the edge and keeps the centre soft.
Only what belongs.
Toppings are chosen and portioned to support the dough, not bury it. Restraint is part of the recipe.
The daily test
The Margherita keeps us honest.
Tomato, mozzarella, basil, olive oil and the bake. With nowhere to hide, the Margherita tells us whether the dough, seasoning and fire are working. It is the standard for every other pizza we make.
Taste the result