WHAT WE DO
If soft crust Neapolitan Pizzas with a inflated cornicione (crust) is your thing then look no further. Our highly hydrated dough goes through a complex fermentation process which results in a easy to digest airy dough.
We are using the highest quality premium ingredients available to make our pizzas, that are directly imported from Italy.
Our Pizzas are baked at 480 -500c in about 60-70 seconds on a cooking surface that is hand made with rich volcanic soil from Mt. Vesuvius.
Meet Maria one of the finest Pizzaiolas in the capital and her handcrafted Neapolitan Pizza.