Our dough is made in-house, following the authentic recipe and fermentation process that Neapolitan pizza is known for.
Made with Italian imported Caputo “00” flour, produced in Naples, which uses the best wheat on the global market. The flour is finely milled, additive free and all natural. It is milled slowly and finely to provide the perfect balance of protein and gluten.
All this makes for a dough that is delicate in the center, soft but perfectly crispy on the crust, with just the right bite and chew and a delicious flavor.
Note: Altough gluten-sensitive people can still enjoy our Pizza in moderation because of its low gluten content, it's unfortunately not suitable for those gluten intolerant.
We use only authentic imported San Marzano Tomatoes D.O.P. for “the sauce”.
These tomatoes grow in the volcanic soil at the base of Mt. Vesuvius, are known for their low sugar, seed, water content and acidity.
We combine these delicious tomatoes with local (when possible) organic basil and Italian sea salt.
Our mozzarella cheese, also known as Fior di Latte, is made in-house daily, using the highest quality dairy.
Fior di Latte Mozzarella is smooth, a little tangy in flavour, elastically textured, with superb melting characteristics that make it perfect for Pizza.
It's very important that the Mozzarella is extremely fresh, that's why we make it in-house, each day!