Margherita
£11.50San Marzano DOP, fior di latte, basil, Sicilian extra-virgin olive oil.
Pizza Napoletana · Forno a legna · London
Born of fire & patience.
Forty-eight hours of slow dough. Ninety seconds at 485°C. San Marzano tomatoes, fior di latte from Campania and a dome oven built by hand in Naples. Keep scrolling — we'll build you one.
01L'Impasto
The 48‑hour dough
-
01 — Farina
Four ingredients. That's it.
Caputo Pizzeria 00, cold water, Trapani sea salt and two grams of fresh yeast per kilo. No sugar, no oil, no shortcuts — the rest of the recipe is time.
4 ingredients -
02 — Riposo
Forty-eight hours, cold.
The dough rests at 4°C for two full days. Slow fermentation turns starch into flavour and gives a crust so light you'll find room for a second.
48h at 4°C -
03 — Stesura
Stretched by hand, never rolled.
Our pizzaioli press from the centre outward, pushing air into the edge. That trapped air is what blooms into the cornicione in the fire.
3mm at the centre -
04 — Condimento
Dressed in forty seconds.
Crushed San Marzano DOP, torn fior di latte, basil picked this morning and a thread of Sicilian olive oil. Then straight onto the peel.
40s on the bench
02Il Forno
485°C. Ninety seconds. No shortcuts.
Our two domes were built brick by brick by a third-generation oven maker in Naples, then shipped to London in 1,400 numbered pieces. Fed with oak and beech from 7am, the deck holds 485°C — hot enough to blister the cornicione into leopard spots before the centre can dry out.
- Dome temperature
- 485°C
- In the fire
- 90sec
- Oak & beech a day
- 140kg
- Refractory brick
- 3.2tonnes
03Il Morso
Out of the fire. Straight to you.
A soft, molten centre. A crust that tears like warm bread. Fior di latte that refuses to let go. A Neapolitan pizza is at its best in the first three minutes — so we'll have it in your hands in under ten.
- Under 10 min from order to collection
- Vented boxes so the crust stays crisp
- Pizzaioli trained in Naples, every one