Sixty seconds
in the fire.
A dough fermented two days, San Marzano tomatoes crushed by hand, and an oven that turns it out before you finish your drink.
What we offer
Indicative placeholder pricing. Every figure on this sample site is written as a placeholder.
Margherita
Tomato, fior di latte, basil, olive oil. The one we are judged on.
Marinara
No cheese. Tomato, garlic, oregano and very good oil.
Diavola
Spicy salami, chilli honey on request, mozzarella.
Bianca of the week
A no tomato pie the kitchen changes every week.
Whole pie to go
Boxed and cut, ready in about ten minutes at the counter.
Dough by the ball
Take our fermented dough home in 250g balls.
Wood fired, sixty seconds, no compromises
48 hour dough
Cold fermented for two days so it is light and actually digestible.
Hand crushed tomatoes
Never a pre made sauce, never a sugar correction.
One oven, one operator
Every pie is turned by the same pair of hands all night.
Short menu on purpose
Eight pizzas. If it is not on the board we do not make it well enough yet.
What people say
These quotations are invented for this sample and are not real customer feedback.
“The cornicione is the best in the city and I will argue about it.”Sample customer review
“Ordered for twenty people and every box arrived hot.”Sample customer review
“The marinara has no cheese and does not need any.”Sample customer review
Three steps, no mystery
Mix on Monday
Flour, water, salt, a little yeast, then two days cold.
Stretch by hand
No rolling pin has ever been in the building.
Fire it
Sixty seconds, one turn, straight onto the peel.
Before you ask
Through the usual apps, but the crust is best if you come and get it.
Additions yes, substitutions no. The combinations are set for a reason.
A base is available with notice, made off the main bench.
Small tables are walk in. Groups above six can book the back room.
Get a pie in the oven
Order ahead for pickup and we will fire it to land the minute you arrive.
Order for pickup →Send a message
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