Wood-fired · Napoli style
Wood-fired, slow-proved, simple
Hand-thrown pizza, charred at 900°F in our wood-burning oven. Pull up a chair.
Wood-fired✦48-hour dough✦San Marzano✦900°F oven✦Fired daily
Our kitchen
Simple
dough.
Serious fire.
We slow-prove our dough for 72 hours and fire each pizza in a wood oven in ninety seconds. Few toppings, done properly.
How we make it
Three steps to char
01
Slow-fermented dough
Rested 48 hours, hand-stretched to a pillowy, blistered Neapolitan crust.
02
San Marzano & fior di latte
Crushed tomatoes, fresh mozzarella and basil — simple, honest, the good stuff.
03
90 seconds at 900°F
Straight into the wood-fired oven for a leopard-spotted, char-kissed finish.
Opening hours
- Mon to Fri12:00 to 22:00
- Saturday12:00 to 23:00
- Sunday12:00 to 21:00