The Secret to Perfect Pizza Dough

Flour, water, salt, yeast — and time. How we get a crust that is light, chewy and full of flavour.

What you need to know

• Use strong “00” flour
• Let the dough rest for 48 hours in the fridge
• Stretch by hand — never with a rolling pin
• Bake as hot as your oven will go

Hungry now? Order from our menu — hot pizza at your door in about 30 minutes.