We are a Family run restaurant which specialises in Neapolitan style Pizza.
Our dough is made with fresh yeast, salt, water & ‘00’ flour; it’s slowly fermented for a minimum of 24 hours
at room temperature. Our pizza is neapolitan style, so the dough is soft and floppy, not crispy making it easier
to digest. We use San Marzano tomatoes, which are picked from the bottom of Mount Vesuvius in Naples.
We suggest using a knife and fork or folding your slices by hand for strength. 12” is the average size.
We do not vary in style (eg. thin and crispy or deep pan) as our pizza is a product of Naples and it’s methods.