Dough made yesterday, pizza made now

Name: Your Business Name
Address: 1 Example Street, Anytown
Telephone: +1 555 010 0000

Slow-fermented dough, a hot oven and toppings that earn their place. Eat in, take away, or ring ahead and collect.

Order for collection See the pizzas

The dough waits
Stretched by hand
Fewer toppings, better ones

Photo: Sergei Starostin / Pexels

Tuesday to Thursday, 5pm – 11pm

+1 555 010 0000

Photo: Yusuf Çelik / Pexels

Photo: Piotr Arnoldes / Pexels

The oven and the pizzas

What it looks like when the oven is full and the boxes are stacking up.

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.

Order for collection

How we make it

1
The dough waits
Mixed the day before and left to ferment slowly, which is what makes it light and easy to digest.
2
Stretched by hand
No rolling pin, no pressed bases, and a rim that puffs in the oven.
3
Fewer toppings, better ones
Enough to taste each thing on the pizza.
4
Ring ahead
Tell us when you are coming and it will be out of the oven as you arrive.

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.

See the pizzas

Photo: Alejandro Aznar / Pexels

Photo: Dhally Romy / Pexels

Ordering to take away

Ring ahead and skip the wait.

Step 1
Call us
Tell us what you want, the size, and your name.
Step 2
We give you a time
Honest, even on a busy night.
Step 3
Into the oven
Stretched and topped when you order, not before.
Step 4
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.

When we are open

The oven goes off half an hour before we close.

Tuesday to Thursday: 5pm – 11pm
Friday and Saturday: 12pm – 12am
Sunday: 12pm – 10pm
Monday: closed

Finding us

The address is below, with directions from wherever you are.

1 Example Street, Anytown

Order for collection Get directions

Hungry now?

Ring your order through and collect it hot.

Tuesday to Thursday, 5pm – 11pm

Call us: +1 555 010 0000