PIZZA
Our Process
Our dough are well hydrated and naturally leavened with a slow fermentation of at least 20 hours. With the presence of wild yeast, every dough is different every time and that makes it special and intuitive. We focus on the maximising the use of authentic and good quality Italian products including 00 Napolitan pizza flour, olive oil, tomato and cheeses.
Our pizzas are hand-stretched and baked in the Roccbox Oven at a minimum temperature of 400 degrees celsius to create a soft, airy and light texture
- Mason