pizza. and some.

Late 2014, we set out to make the best pizza and have a laugh. 3 years on, thousands of pizzas later, a lot of laughs (some tears), we're getting the hang of it. It starts with the dough - we use a simple lean dough recipe with a 60 hour fermentation process. We top our dough with the best produce about - our mozzarella's driven fresh from Campania twice a week, our chorizo comes from a small farm in Andalusia, our toms are grown on the foothills of Mt.Vesuvius, our parmesan's aged for over 30 months.... .  We then cook with real wood fire which gives us a lightly chewy, lightly charred pizza. Finally, we pair the pizza with good times - great music and a load of fun.