Our Kitchen

Flour, water
and fire

Our days start long before the first order: weighing flour, feeding the dough, lighting the oven at dawn. We don't use shortcuts or freezers, only time, good ingredients and a fire that never quite goes out. This is how we make pizza.

The Dough

Everything begins with the dough. We blend stone-ground Italian flours, hydrate them at 70% and let the dough rise slowly for 48 hours in the cold. The long fermentation makes it light, fragrant and easy to digest. Every ball is weighed, shaped and stretched by hand, never with a rolling pin, so the air stays in the crust.

48 hours / stretched by hand

StepTime

Mixing: stone-ground type 0 and type 1 flour, water, sea salt20 minutes

First rise at room temperature2 hours

Cold fermentation in the dough room44 hours

Balling: 250g for 30cm, 380g for 40cmMorning of service

Final rise before stretching2 hours

Stretching and topping by hand60 seconds

Baking in the wood-fired oven at 450°C90 seconds

Oven & Ingredients

Our oven is built from volcanic stone and burns oak and beech wood. At 450°C a pizza cooks in ninety seconds: the crust puffs and chars in spots while the centre stays soft. What goes on top is just as simple: a handful of ingredients from producers we know by name.