Naples
in 90 seconds
Dough aged for two days, tipo 00 flour, oven heated to 485 °C. Thin center, puffy edge with leopardatura. Just like they do it in Naples.
That's how long one pizza takes in a blazing hot oven. Quick heat makes the center soft and the crust airy.
A dome oven radiates heat from above and below. Wood gives that smoky aroma that gas never can.
Those dark blisters on the edge aren't burns — they're the signature of a true Neapolitan pizza from the oven.
Two days of patience
Good pizza starts long before the oven. The dough needs time — and we give it that.
Tipo 00 flour
Fine Italian flour, water, salt, a pinch of yeast. Nothing more.
48 hours of aging
Slow fermentation in the cold. The dough becomes lighter and more digestible.
Hand shaping
We stretch the ball by hand, never with a rolling pin. The edge stays airy.
Into the oven
San Marzano, fior di latte, peel — and 90 seconds over the flame.
One pizzaiolo, one oven
We don't make dozens of varieties or frozen semi-finished products. A few honest pizzas, yesterday's dough, and someone who stands by the oven all evening watching every crust.
Come sit close to the oven. It's the best spot in the place.
Table for the evening, or pizza to go? Write — we'll get back to you.