City: London

OUR PIZZA IS MADE FROM SLOW-RISING SOURDOUGH (MINIMUM 20 HOURS) AND IS BAKED IN A WOOD BURNING 'TUFAE' BRICK OVEN MADE ON SITE BY SPECIALISED ARTISANS FROM NAPLES. THIS OVEN PRODUCES A HEAT OF ABOUT 450C. THE SLOW LEVITATION AND BLAST-COOKING PROCESS LOCK IN THE FLOUR'S NATURAL AROMA AND MOISTURE GIVING A SOFT, EASILY DIGESTIBLE CRUST. AS A RESULT, THE EDGE (CORNICIONE) IS EXCELLENT AND SHOULDN'T BE DISCARDED.