Neapolitan Pizza worth making plans around

Using the finest Caputo ‘00’ flour sourced directly from Naples, we combine precise measurements of water, yeast and salt before resting our dough for 72-hours. Our slow-rise fermentation technique allows the yeast to break down the starches within the flour into complex enzymes and sugars, producing an aromatic, flavourful pizza that’s easily digestible.

We use a combination of the finest Italian and local suppliers ensuring we have the best of what’s in season all year round. We top our pizzas with hand crushed tomatoes from Sardinia, and Fior di Latte Mozzarella from the south of Italy. Whilst keeping it local for our premium vegetables, smoked ham and shredded roast chicken to name a few.

We thought, where better to source our ovens from  the home of pizza? Just outside of Naples, our ovens were handcrafted and personalised by the experts at MP Forni (Grazie!). Baked at soaring hot temperatures in under 60-seconds, our crust becomes beautifully charred with ‘leopard’ printing packed with flavour. With the perfect level of chew, our airy yet slightly crispy dough comes to life with the melted cheese and fresh toppings.