About us
A short menu, done properly
Who we are, how we work and why this pizzeria is set up the way it is.
How we got here
Ferment
Doughs balled and rested for two days, checked morning and night.
Prep
Sauce, cheese and toppings done fresh each afternoon.
Fire
The oven runs hot all evening and every pie gets ninety seconds.
Serve
Cut, boxed or plated, and on the table while the crust still sings.
A short menu, done properly
The menu is one page because the oven only does one thing well at a time. Dough ferments for two days, the tomatoes are the best tinned fruit we can buy, and the mozzarella arrives twice a week, not twice a month.
Half the tables are walk-in on purpose, the other half book. Takeaway boxes are vented so the crust survives the trip, which sounds small and is not.
What matters to us
- The dough is the dish
- Short menu, sharp prices
- Walk-ins welcome
- Feed the room, not the feed
Around here
“Replace this with something a real customer said. Specific praise reads better than a general compliment, so keep whatever detail they gave you.
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so