★ PopularMARGHERITA
£9.50
fior di latte, grana padano, italian tomato sauce and olive oil
vegetarianAllergens: gluten, milk
Pizzas
Menu
The dough
Four ingredients. Nothing else.
Flour
Italian "00", high-protein, milled for the rise we need.
Water
Cold, clean, exact ratio — never compromised by warm weather.
Sea Salt
Coarse, dissolved into the dough, never sprinkled on top.
Fresh Yeast
Live yeast, slow-bloomed. The ferment is what makes the texture.
400°C · 60-90 seconds · 3-5 pizzas at a time
The Method
Stone, fire, 90 seconds.
Both ovens run on hardwood. The floor sits at 400°C; the dome holds 480°C. Three to five pizzas go in at once, come out within ninety seconds — fully cooked, leopard-spotted, never burnt.
That speed isn't for show. It's why a wedding of 200 guests can be fed in two hours without lukewarm slices, and why the cheese is still molten when the box closes.
The Sauce
San Marzano. Salt. Olive oil.
That's it. We don't cook it down, we don't add herbs to the base. The sweetness of San Marzano tomatoes survives the fire; herbs go on after the bake.
"If your sauce needs sugar, your tomatoes weren't good enough."