Our products.

Long-fermented dough, Italian ingredients and a little patience.

The main event

Proper Neapolitan pizza.

Our dough is made with Caputo flour and a 30-hour biga. Every pizza is stretched by hand and baked fresh for your collection time, with a soft centre and a light crust.

Classic, meaty and vegan recipes, plus smaller 8-inch pizzas for little pizza fans.

Explore the pizzas

For the table

Garlic bread, our way.

Our pizza dough, fresh garlic, herbs and olive oil. Keep it simple, make it cheesy with Fior di Latte, or add a kick with ’nduja and chilli.

Choose a regular portion or a large sharing size.

See the sides

Something sweet

Signature Basque cheesecake.

A rich vanilla centre and a deeply caramelised top. Made by Mario in small batches, with 16 portions available across each Thursday and Friday.

Check this week's dessert availability

Provenienza

The ingredients behind every bite.

No anonymous substitutes: these are the Italian ingredients we actually open, prepare and use for every pizza night.

Flour

Caputo Nuvola

Naples, Campania

Professional 00 flour chosen for a light, open crumb and a soft Neapolitan crust.

Tomato

San Marzano DOP

Nocera, Campania

Sweet, balanced tomatoes grown in the volcanic soils around Vesuvius.

Mozzarella

Fior di Latte

Campania, Italy

Fresh cow's-milk mozzarella chosen for its clean flavour and delicate melt.

The final touch

Finished by hand.

Fresh basil, a final check, then it's ready for your collection time.

Please read our allergen information for recipe allergens, possible supplier allergens and cross-contact information.

Choose your pizza night