Semi-sourdough pizza made with organic ingredients and a very little amount of yeast. The magic is in the fermentation process, which takes up to 72 hours. Each pizza is then balled up and hand-stretched to order. We cook our pizza in a 500c oven with a stone floor. The effect is a thin, crisp base with a puffy, leopard-spotted crust. A little burn is what we aim for – the ultimate flavour and texture. No bookings required, we only take walk-ins.
Take-away available. View our menu here