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Dough made yesterday, pizza made now
Slow-fermented dough, a hot oven and toppings that earn their place. Eat in, take away, or ring ahead and collect.
Photo: Joaquin Carfagna / Pexels
Photo: Sergei Starostin / PexelsHow we make it
- The dough waits
- Stretched by hand
- Fewer toppings, better ones
- Ring ahead
The pizzas
Margherita
Tomato, mozzarella, basil, olive oil. The one that tells you whether a place is any good.
The house pizza
What we make when nobody is watching, and what most people come back for.
Meat
Cured meats and sausage, without burying the base under them.
Vegetables
Whatever is good this month, roasted properly rather than scattered raw.
White pizzas
No tomato, more cheese and herbs, for people who know what they want.
Calzone
Folded, sealed and baked, for when a pizza is not enough.
By the slice
At lunchtime, reheated properly rather than sitting under a lamp.
For children
Smaller, simpler, and cut into pieces they can hold.
Sides and salads
Something green, garlic bread, and the things that go with a beer.
Puddings
Two or three, made here, enough to finish on.
The oven and the pizzas
What it looks like when the oven is full and the boxes are stacking up.
Photo: Cup of Couple / Pexels
Photo: Alejandro Aznar / Pexels
Photo: Dhally Romy / Pexels
Photo: kei photo / Pexels
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: Piotr Arnoldes / Pexels
Photo: Willians Huerta / 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.
Good to know
How long does a pizza take?
Minutes in the oven once it is your turn. Ring ahead at busy times and we will time it for your arrival.
Do you deliver?
Tell us where you are and we will say honestly whether we can get it to you hot.
What sizes do you do?
The sizes are on the menu. If you are feeding a crowd, ring and we will tell you how many to order.
Can I change the toppings?
Within reason, yes. Ask and we will tell you what works.
Do you have gluten-free bases?
Ask what we have on the day. We work in a kitchen full of flour, so we cannot promise no traces.
Can I book a table?
For a group, ring. For two, just come in.