Our Dough
Every pizza we serve starts 72 hours before you order it. Here’s what happens in between.
Three days in the making
See the magic behind our 72-hour dough resting process.
Slow Rise
Flour, water, salt, and just enough yeast to get things moving. Then slow, cold fermentation for three days — this is where the lightness comes from: a crust you can finish without feeling like you swallowed a brick.
Hand Crafted
Shaped by hand, never rolled. Three days of patience deserve a gentle touch — the air in the dough stays where it belongs, in the crust.
Wood Fired
At full heat the crust rises in seconds and chars at the edges: soft centre, crisp edge, a whisper of smoke. From three days of waiting to your table in two minutes.
Taste Tradition
Taste the difference time makes. We’re open every day 11:00–22:00 — walk in, or book a table and we’ll keep your seat by the oven.