Our oven
The pizzeriaOne oven, and a lot of practice
Everything is built around the dough: mixed the day before, rested, stretched by hand and cooked fast in a very hot oven. That is the whole secret, and it is not much of one.
The list is short because each pizza has to be worth ordering twice.
Photo: Yusuf Çelik / PexelsOrdering to take away
Ring ahead and skip the wait.
- 01
Call us
Tell us what you want, the size, and your name.
- 02
We give you a time
Honest, even on a busy night.
- 03
Into the oven
Stretched and topped when you order, not before.
- 04
Collect it hot
Boxed and ready at the counter.
How we make it
- The dough waits
Mixed the day before and left to ferment slowly, which is what makes it light and easy to digest.
- Stretched by hand
No rolling pin, no pressed bases, and a rim that puffs in the oven.
- Fewer toppings, better ones
Enough to taste each thing on the pizza.
- Ring ahead
Tell us when you are coming and it will be out of the oven as you arrive.
Large orders and parties
For more than five or six pizzas, give us a couple of hours so they come out together rather than one at a time. Tell us when you want them ready and we will have them boxed and hot.
For birthdays and office lunches, message us the day before with the number of people and anything nobody can eat.