The most important ingredient in our pizza is one you cannot see: time. Every batch of dough rests in the cold for 48 hours before we stretch it.

What happens while it rests

Slow fermentation lets the yeast and natural enzymes break down the flour. The dough becomes lighter, more digestible and develops a deeper flavour. It also stretches thin without tearing.

Why it matters in the oven

Well-fermented dough puffs up quickly at high heat, giving you the airy, leopard-spotted crust that makes a great pizza. Try a slice of margherita and taste the difference.