480°C
Oven Temperature
60 Sec
Average Pizza Bake
Daily
Fresh Dough, No Freezer
No shortcuts, no reheated anything. Just good flour, good produce, and an oven that does most of the talking.
A slow, 48 hour cold ferment gives the dough its flavour and its char.
Oak fired, held around 480°C, so every base blisters in under a minute.
Rolled fresh each morning, not dried, not shipped in.
Twenty dishes on the full menu. Here's what most people order first.
San Marzano tomato, fior di latte, basil, olive oil.
Spicy nduja, stracciatella, hot honey, chilli.
Tonnarelli, pecorino, cracked black pepper.