Hand-Stretched.
Wood-Fired.
Unapologetic.
We start with a 72-hour cold fermentation. Every stretch by hand. Every pie fired at 900°F. The result? A crust that makes you close your eyes and forget everything else.
The dough. 72 hours of patience,
zero regrets.
We mix our dough on Monday for the weekend rush. Cold-fermented in small batches, it develops a depth of flavour that instant-rise dough will never touch.
The fire. 900°F of pure,
beautiful chaos.
Ninety seconds. That's all it takes in our oak-fired oven. The leopard-spotted char on the crust? That's not a mistake — that's the whole point.
The result. A pizza that doesn't
apologise for anything.
Bubbly. Blistered. Outrageously good. This is what happens when you refuse to take shortcuts. We've been doing it this way since day one, and we're not stopping.
"If you leave without sauce on your shirt, we haven't done our job."
— Marco, Head Pizza Slinger & Chief Chaos Officer
