— The Story
Trained in Napoli.
Built in London.
Our head pizzaiolo trained under the Associazione Verace Pizza Napoletana in Naples before bringing the method — and the flour, and the tomatoes — to Borough Market. Every decision we make is governed by one question: would they accept this in Naples?
We use only Caputo 00 flour, San Marzano DOP tomatoes, and dough that proves for a minimum of 48 hours. The crust should be light. The centre should yield. The leopard spotting should tell you everything.