MENU — SIGNATURE PIZZAS
Classic Smash
HOUSE FAVOURITE
$13.90
$17.50
incl. tax
Ready in 18 min • 2.4 km away
FARM TO FIRE
Every element on our pizza has a name, a place of origin, and a story. We source direct from producers who share our obsession with quality.
ORIGIN MAP
Grown in volcanic soil beneath Vesuvius. Naturally sweet, low acid, hand-harvested each August.
Pulled fresh every morning at a family caseificio in Caserta. Delivered within 4 hours of production.
Grown in terracotta pots on our own rooftop. Picked leaf by leaf to order, never refrigerated.
Tuber melanosporum. Hand-foraged December–February. Flown in same week. Shaved tableside on request.
100% pork, cured 60 days. Curls into crisp cups under 480°C heat. Zero fillers, zero shortcuts.
Cold-pressed Nocellara del Belice. Peppery finish, low acidity. The last drizzle before the plate hits the table.
THE FOUNDATION
We use Caputo Nuvola Tipo "00" flour — the same flour used in the world-famous pizzerias of Naples. Our dough is hand-mixed, proofed at 4°C for 72 hours, then hand-stretched never rolled. The result: a crust with a crackling exterior and an airy, cloud-like crumb with the perfect chew.
CHEESE BOARD
Creamy, milky, melts in silky pools. The heart of every Neapolitan pie.
Soft blue with a mild tang. Crumbled generously over the Four Cheese for earthy depth.
Sharp, salty, nutty. Finely grated over the crust edge so every bite finishes with a hit.
Beech-smoked, stretchy, flavour-intense. Melts into golden ribbons that hold the pie together.
OUR COMMITMENTS
No artificial colours, flavours, or preservatives. Every ingredient is real food.
All offcuts go to staff meals or compost. Our dough is made to order — zero surplus, zero bin.
We visit every major supplier annually. Fair prices, long-term relationships, full transparency.
Our Neapolitan dough process holds EU Specialità Tradizionale Garantita certification.
THE HEART OF PIZZANO
Our wood-burning Valoriani ovens have been firing since 1978. Hand-built in Reggello, Tuscany — each dome holds the heat memory of over 45 years of pizzas.
THE MACHINE
A Valoriani oven is not bought — it is commissioned. Ours was built on-site by the Valoriani family themselves, using refractory brick sourced from the clay beds of the Arno river valley. The dome geometry is calculated to distribute radiant heat with mathematical precision, ensuring every millimetre of the base cooks at the same temperature.
THE FUEL
We blend three hardwoods selected for their burn temperature, smoke character, and moisture content. No softwoods. No treated timber. Never.
The backbone. Dense, slow-burning, produces the even heat base we need for consistent 480°C dome temps.
Adds a light fruitiness to the smoke. Responsible for that faint sweetness you notice in the crust char.
Used at peak service for high-heat bursts. Intensely aromatic. Burns extremely hot with almost no smoke.
THE DAILY RITUAL
Apprentice chef lights the oak kindling in the oven mouth. Dome begins absorbing heat.
While the oven climbs, the dough balls come out of cold ferment. They spend 2 hours acclimatising at room temperature.
We split in cherry rounds to build the aromatic layer. Flames reach the dome's crown for the first time.
A plain disc of dough is fired to season the stone floor and confirm temperature distribution is even.
Doors open. The olive wood goes in for peak heat. Every pizza from this point is the best pizza of the day.
We bank the fire overnight at 180°C. The oven is never allowed to go cold — the heat memory of the brick is everything.
YOUR PIZZA, YOUR RULES
Choose your base, sauce, cheese and toppings. Our pizzaiolo fires it exactly as you've designed it. No compromises, no substitutions refused.