About The pizza
Why Neapolitan?
In our opinion it's the best pizza! Simple, balanced and moreish. It has a thin base and a puffy crust with a slight char or 'leopardo cornicioneâ (the crust with little black spots).
The critical three...
The dough.
We use age old Italian artisan techniques when making our dough, with just four ingredients Caputo 00 flour (the godfather of flour), fresh yeast, salt and water. We have spent months developing our dough and will continue to evolve for years to come. We opted for a slow-rise which gives added flavour and is easier to digest.
The toppings.
We insist on using the best quality fresh ingredients we can get our hands on. We meticulously source all our toppings, Whether that's Calabrian meats or cheeses from Lombardy.
The ovens.
To create great pizza the oven needs to be super hot, ideally around double the temperature of a conventional oven. In the horse box we have the Rolls Royce of ovens, a wood fired Bushman. And for our gazebo pop ups we bring along our portable Roccboxes. They both allow us to always offer you our restaurant quality pizzas.
Our ethos
We strive to be as environmentally friendly as we can. We use biodegradable packaging and plates, we also only use compressed wood chip for our oven. Where possible we source local organic produce.