Their Neapolitan-style pizza dough is made with Caputo doppio zero flour and slowly fermented for at least 24-hrs. It's then baked hot and fast in their unique wood fire oven, usually at around 500°C and 90 seconds. The resulting base is light, soft, yet crispy on the outside, full of flavour and yeasty goodness on the inside.

Add to that fresh local and quality imported toppings such as preservative-free Italian tomatoes, local, fresh fior di latte mozzarella from Puglia Cheese and free-range pork salumi from Richard Bosman, and you'll experience pizza as it's meant to be.