pizza. and some.

Late 2014, we set out to make the best pizza and have a laugh. 2 years on and 100,000 pizzas later, we're getting there. 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.... it goes on.  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.