From the Kitchen
Why Our Pizza Dough Rests for 48 Hours
Quick answer
Time is the secret ingredient. A long, cold rest gives our dough its airy crust, deep flavour and that leopard-spotted char.
Table of contents (4 sections)
Our wood-fired pizza starts two days before it reaches your table.
Slow fermentation
A long, cold rise lets natural yeasts and enzymes break down the flour. The result is a lighter, more digestible dough with a gently tangy, complex flavour.
450°C and ninety seconds
Our oven runs hot enough to bake a pizza in about ninety seconds. The high heat puffs the rim (the cornicione) and creates the dark spots Italians call leopardatura.
Less is more
A great base doesn't need much: San Marzano tomatoes, fior di latte, basil and good olive oil.
Frequently asked questions
Can I get a gluten-free base?
Ask our team — availability varies by location and day.
