Each and every pizza we make is made from our signature slow-proofed dough. This process involves over 48 hours of nurturing in order to prepare the pizza before it is baked in our woodfired ovens at an extremely high temperature. Stretching the dough is a skill mastered by our pizzaiolos who each make more than 4000 pizzas a month.

Cooking with fire is the best way to achieve the Maillard effect. This gives our pizzas their signature "canotto" shape, and imparts a lovely smokey flavour in our dough. Managing a wood burning oven in a busy pizzeria is a skill that requires thousands of hours of practice. Our pizza cooks are some of the best around who have a love for what they do. This is vital when trying to manage the floor and upper oven tempreture in a busy pizzeria.