A great pizza starts three days before you eat it.
Our dough is made with just four ingredients — flour, water, salt, and a tiny amount of yeast — and then left to ferment cold for 48 hours. That slow fermentation is what gives the crust its open, airy structure and its digestibility.
We bake on stone at around 400°C. The stone pulls moisture from the base, giving you that blistered, crackly underside — no soggy middles, ever.
San Marzano tomatoes for the sauce. Fior di latte mozzarella. Fresh basil. That's it for a Margherita. Good ingredients, left alone.