We make our pizza with a few simple ingredients, so the right flour is essential. Ours is the very best for making Neapolitan style pizza and 100% Italian Caputo Blue ‘00’ Flour, from the Mulino Caputo family in Naples and their recipe dates back to 1924.
Our pizza is made from slow rising dough and is baked in our oven at 450C. The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture giving a soft and easily digestible charred crust. As a result, the crust (cornicione) is excellent and shouldn’t be discarded or thought of as 'burnt', as this adds to the flavour.
Our tomato base is 100% organic agriculture and 100% Italian. Red Piennolo DOP sweet tomatoes from the volcanic area of Vesuvio. San Marzano tomatoes from Dell’Agro Sarnese Nocerino DOP.