Our Neapolitan style Pizzas are 10" and are a modern interpretation of the traditional recipe from Naples, Italy. Our dough is produced using only the finest Italian 00 flour, filtered mountain water, Mediterranean sea salt and fresh yeast. It's slow fermented for at least 48 hours to produce a delicious and digestible base with a light and airy texture. It is then hand stretched and topped with the finest ingredients available and baked in one of our mobile stonebase ovens at over 400 degrees celcius for under 90 seconds.
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