Wood-fired. Fast. Properly Neapolitan.
Flour, water, salt and a small amount of yeast — proofed for a minimum of 24 hours. The long, slow proof is what gives a proper Neapolitan crust its light, soft and digestible texture.
Our pizzas are cooked in an open wood-fired kitchen for a soft, airy crust, a tender centre and the unmistakable leopard spotting that makes Neapolitan pizza different. A proper Neapolitan bake is fast, hot and full of character.