Oak fire · 450C
Slow dough.
Fierce fire.
48-hour dough, San Marzano tomato, wood fire at 450C. Pickup in 15 minutes.
Margherita · 90 seconds at 450C
No gas. No electric. Oak only.
Craft you can taste in the crust.
Three things, done properly every day. Long fermentation, honest tomatoes, and a live oak fire.
48-hour dough
Caputo 00, sea salt, water. Rested two days for chew and char.
Leopard spots mean the fire was right.
San Marzano DOP, fior di latte pulled daily, basil cut to order. Five pizzas. No filler.
5 piesOak only15 min
Five pies. Done right.
We keep the menu short so every pie earns its place. Fermented dough, bright sauce, live fire. Order ahead and it leaves the oven as you arrive.
