We make our dough ourselves with four simple ingredients.
- FARINA : Caputo "00" Pizza Flour from Naples, Italy
- AQUA: Water (from Severn Trent)
- SALE: Sea Salt
- LIEVITO: Fresh Yeast
The dough we use for Saturday is mixed on Thursday, portioned and rolled into balls on Friday, all the while the yeast does its magic on the fine grade pizza flour, creating an easily digestible dough.
The finished dough is hand stretched, then topped with basic combinations of authentic and fresh ingredients, then placed in our blistering hot wood fired pizza oven to cook (usually running at 450C/850F).
Normally, our pizzas cook in under 90 seconds.
The air bubbles we push towards the edge when stretching the dough rapidly expands, creating a lovely puffy crust or "cornicione" with great texture and incredible flavors for a pizza that is fragrant, light and easily digestible.