The process of producing dough begins at least 24 hours before you get to enjoy your pizza, and a traditional Napoli pizza requires only the finest of ingredients be used.
For our dough we use only the best Caputo type “00” flour, milled in Naples since 1924, and recognised by the leading Neapolitan Pizza Certification Association. A small quantity of sourdough is added to the mix and then chilled so that it ferments slowly, which in turn improves the flavour. Once cooked in a woodfired oven, this signature recipe produces a very soft and tasty pizza crust.
Next comes the sauce, and the choice was simple… San Marzano tomatoes. San Marzano is a sweet Italian plum tomato, lower in acidity and containing fewer seeds, extraordinarily good for making sauces. This is why they have been designated as the only tomatoes that can be used for a Vera Pizza Napoletana (True Neapolitan Pizza).
Our toppings change with the seasons - this ensures only the freshest ingredients are used on your pizza. We don’t have a set menu, but I can guarantee the Margherita and our special Piperoni will always be available!