Our Pizzas

The dough…

… poolish + dry yeast

… 30% Manitoba; 70% 00-flour

… 70% hydration

… sea salt

… honey

… 48-72hr cold fermentation

Cold fermentation

Starter

15-years, 3 homes.

White all-purpose flour & filtered water, 1:1

Opera

And a lot of love

Pizza balls

280 grs.

2-3 hrs 2nd rise

Margherita

Tomato sauce
Basil
Mozzarella
Olive Oil
Inspiration: Vito Iacopelli

Onion pizza “a-la-Tatus”

Alfredo sauce
Chopped onions
Mozzarella
Parmesan
Green Olives

Cheese pizza “a-la-Toby”

Tomato sauce
Parmesan
Shredded mozzarella
Green olives
Canotto style

Rucula & Jamón Crudo

Olive oil & Parmesan base
Cherry tomatoes
Arugula
Prosciutto

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