The pizza we judge ourselves on. Our dough proves for 48 hours, so it is light and easy to digest, then bakes in ninety seconds in the wood oven.
San Marzano tomatoes, fior di latte, basil and a ribbon of olive oil. Nothing else needed.
On the plate
- 48-hour dough
- San Marzano tomato
- Fior di latte
- Basil and olive oil
At a glance
- Allergens
- Gluten, milk
- Oven
- Wood-fired, 450 °C
- Dough
- 48 hours
- Gluten-free base
- +$3