Step one
Stone-milled flour
Tipo 00 from a family mill in Campania, mixed with water, sea salt and a pinch of yesterday's dough.
Since 1998 · Via del Forno
OUR
kitchen
Five steps, two days, ninety seconds. Scroll through how a ball of flour becomes the pizza on your table.
01
Step two
48 hours of patience
The dough proofs cold for two days. Slow fermentation means a lighter, more digestible crust.
Step three
Stretched by hand
No rolling pins. Air is pushed to the edge to build the leopard-spotted cornicione.
Step four
485° of oak fire
Our oven was built brick by brick by a third-generation Neapolitan mason.
Step five
Ninety seconds
Turned once, pulled out blistered and soft in the middle. Straight to your table.
The heart of the house
THE
oven NEVER
SLEEPS
0°C at the dome
0seconds per pizza
0pizzas on a Friday
THE
crew
Enzo
Head pizzaiolo · 26 yearsLucia
Dough masterKarim
Oven & fireAda
Front of houseWHERE IT
comes FROM
- FlourMulino Caputo, NaplesTipo 00
- TomatoesAgro Sarnese-NocerinoSan Marzano DOP
- MozzarellaAgerola dairy, Lattari hillsFior di latte
- Olive oilCilento coastExtra virgin
- WoodLocal oak, seasoned 2 yearsNever pine