Behind the counter
The fire gets
the last word.
Every dough round is a little different. That’s why there’s someone watching the oven, turning the pizza and knowing when it’s ready.
Good pizza takes its time
Slow dough.
Quick fire.
Our dough rests for at least 24 hours before it reaches the counter. Then we stretch it by hand, top it without fuss and cook it directly on the oven floor.
Expect a soft middle, a crisp edge and a little color from the flame. The crust is part of dinner.
Make an evening of it
A place to settle in.
Eating here
Come as you are. Tables are kept for walk-ins. If you’re bringing six or more people, check with us ahead of time so we can talk through the space.
Taking it home
Takeout is pickup only. We agree on a pickup time before cooking, and hand over each pizza in a box at the counter.
One last pizza
We finish cooking 30 minutes before closing. Friday and Saturday are our latest nights, with the doors open until 10pm.
Your next pizza night starts here.
A small table, a big group, or a box for the sofa.