For guests who want it done properly
Two days of dough, ninety seconds of fire
Wood-fired pizza from a 48-hour dough, a short menu that changes with the seasons, and a room that wants you to stay for another.
Get in touch48hr
Dough ferment
450°
Oven floor
90sec
Bake time
12
Pies on the menu
WHAT WE DO
Where we can help
Ferment
Doughs balled and rested for two days, checked morning and night.
- Agreed in writing
- One named contact
- No surprises
Prep
Sauce, cheese and toppings done fresh each afternoon.
- Agreed in writing
- One named contact
- No surprises
IN DETAIL
What you get, one thing at a time
Margherita, marinara and the handful of reds and whites that never leave the menu.
Two or three pies that follow the market, changed monthly.
Ordered ahead, timed to the minute, boxed to survive the journey.
The whole room and the oven for parties of up to forty.
IN THEIR WORDS
What guests say
A short quote from a happy client belongs here. Two or three sentences is usually enough to make the point without losing the reader.
Client name
Role, Company
Replace this with something a real customer said. Specific praise reads better than a general compliment, so keep whatever detail they gave you.
Client name
Role, Company
Testimonials work best when they name the problem that was solved. Leave the wording as close to how it was said as you can.
Client name
Role, Company
QUESTIONS
Common questions
For half the tables, yes. The other half is first come, and the bar is a good place to wait.
Ordered ahead, your time is your time. Walk-in takeaway is usually fifteen to twenty minutes on a busy night.
A couple of salads, good bread, and honesty: this is a pizzeria.
Ready to talk?
Tell us what you need and we will tell you honestly whether we are the right fit. No obligation either way.
Get in touch