Our Stone-Baked Margherita starts two days before you order it.
Time does the work
A long, cold proof lets the yeast develop flavour and makes the dough easier to digest. It also bakes up lighter and crisper at the edges.
Built to travel
A thinner centre and a well-risen crust mean the pizza keeps its structure in the box instead of turning soggy.
The best pizza is the one that is still crisp when you open the lid.
Finished with San Marzano tomato, fresh mozzarella and basil, it is the simplest dish on the menu and one of the most loved.
