Two days of waiting.
Ninety seconds of fire.
Our dough is mixed on Monday for Wednesday. Forty-eight hours of cold fermentation is what gives it the blistered, open crumb and the flavour you can't rush.
Everything else is short: San Marzano tomatoes crushed by hand, fior di latte torn not sliced, and ninety seconds at 450°C. We're a twelve-seat room off Bellfield Road, and most of what we make goes out of the door in a box.