The home of Sourdough Pizza. Baked naturally in a wood fire oven with big love and organic where possible.
Our pizza is made from slow-rising sourdough and is baked in a wood-burning ‘Tuff’ brick oven made in Naples by a specialised artisan. This oven produces a heat of about 500°c (930°F).
The slow levitation and blast cooking process locks in the flour’s natural aroma and moisture giving a soft and easily digestible crust. As a result, the edge (cornicione) is excellent and shouldn’t be discarded. This recipe has been developed under the leading light of Marco Parente and Giuseppe Mascoli.