Sixty seconds at 480 degrees
Eleven pizzas, one oven, no deliveries. Picton Street, from five.
480
Degrees on the oven floor
60s
In the oven
48h
Dough proof
11
On the menu
Three things and time
Flour, water, salt. The dough is mixed on a Monday for a Wednesday, which is the only reason it tastes like it does and the only reason we cannot make more of it than we do.
The oven came from Naples on a lorry and took two people a week to build.
The menu
It changes when something better turns up, which is about every second month.
| Pizza | What is on it | Price |
|---|---|---|
| Marinara | Tomato, garlic, oregano, olive oil. No cheese, on purpose. | 9.00 |
| Margherita | Tomato, fior di latte, basil. | 11.00 |
| Diavola | Tomato, fior di latte, spianata piccante, chilli honey. | 13.50 |
| Bufala | Tomato, buffalo mozzarella, basil, olive oil, added after. | 14.00 |
| Funghi | Fior di latte, chestnut mushroom, thyme, garlic cream. | 13.00 |
| Napoli | Tomato, anchovy, caper, olive, oregano. | 13.00 |
| Bianca | No tomato. Fior di latte, potato, rosemary, black pepper. | 12.50 |
They would not let me order a pineapple one and I respect them more for it.
No bookings, one exception
Walk in and wait at the bar; it is rarely more than twenty minutes. Six or more is the exception and needs a phone call.