Our dough are well hydrated and naturally leavened with a slow fermentation of at least 20 hours. We try to use as much Italian products as we can including 00 Napolitan pizza flour, tomato and cheese.
Our pizzas are hand stretched and bake in Roccbox oven at 400 degrees celsius to create light, airy and chewy texture.
We want to create a space that is casual and comfortable where people can come in to have a good time along with pizzas and drinks. Nothing fancy.