Tuscan Artistry
Our oven was hand-built in Tuscany by artisans who have passed down their knowledge for over a century. A true masterpiece of craft.
The Soul of the Craft
The Anatomy of the Flame
Three key elements work in harmony to create the perfect, 90-second pizza.
Volcanic Stone
The oven floor, made from stone from Mount Vesuvius, retains heat perfectly, cooking the crust to a crisp while keeping it tender inside.
900°F Rolling Heat
The dome's unique shape creates a convection of rolling heat that cooks the pizza evenly and creates the iconic 'leopard-spotting'.
The 90-Second Transformation
Shaping the Canvas
Our 72-hour fermented dough is a living thing. We handle it with respect, gently stretching it by hand to create the perfect base. This process, known as "slapping," develops the gluten structure and forms the iconic "cornicione" – the airy, puffy crust that is the signature of a great Neapolitan pizza.
Applying the Flavors
Less is more. We use only the finest ingredients, applied with balance and purpose. A delicate layer of San Marzano tomato sauce, fresh Fior di Latte mozzarella, a drizzle of extra virgin olive oil, and a few leaves of basil. Each ingredient is chosen to shine, not to overwhelm.
The Final Dance
The pizza is launched into the 900°F inferno. For the next 60 to 90 seconds, our pizzaiolo performs a careful dance, rotating the pizza with a peel to ensure a perfectly even cook. The crust puffs, the cheese melts, and the iconic leopard-spotting appears. It emerges transformed: a masterpiece forged in flame.
The Result: A Gallery of Perfection
The perfect char, the airy crust, the vibrant toppings. This is what 90 seconds in our oven creates.
Fueling the Flame
The perfect heat is a science. We exclusively use a curated blend of seasoned hardwoods to fuel our oven. This isn’t just about reaching 900°F; it’s about the quality of the flame.
- Seasoned Oak: For a high, consistent heat.
- Beech Wood: For a clean burn and a subtle, sweet aroma.
- No Chemicals: Just pure, natural wood for an authentic flavor.
Technical Tidbits & Oven Lore
Delving deeper into the science and stories behind our oven's performance.
Thermal mass refers to the ability of a material to absorb, store, and release heat. Our oven's thick, dense dome and floor, made of volcanic stone, possess an incredibly high thermal mass. This means that once it reaches 900°F, it stays at that temperature with remarkable stability, even when we're cooking pizzas back-to-back. It's like a thermal battery, ensuring every single pizza gets the exact same intense, perfect blast of heat, from the first of the day to the last.
The low, igloo-like dome is not just for aesthetics; it's a masterpiece of thermal engineering. This specific curvature creates a natural convection current. The heat from the fire rolls up one side of the dome, across the top, and down the other side, creating a continuous, circulating wave of intense heat. This "rolling flame" cooks the toppings and melts the cheese from above, while the hot stone floor cooks the crust from below. This dual cooking action is what allows us to achieve a perfect bake in under 90 seconds.
While modern ovens offer convenience, they can't replicate the unique qualities of a wood fire. Firstly, a wood fire produces an intense, dry heat that is ideal for creating a crisp pizza crust without making it tough. Secondly, the combustion of seasoned oak and beech wood imparts a subtle, almost imperceptible smoky flavor and aroma that adds a layer of complexity you simply cannot get from a sterile gas flame. It's an authentic, primal element that connects the food to its rustic origins.
There's a tradition among old-world pizzaiolos that an oven's soul is born during its "curing" or first burn. This is a slow, meticulous process that takes several days. We started with a small, gentle fire, gradually increasing its intensity each day. This process slowly drives out any residual moisture from the stone and mortar, preventing cracks and ensuring a lifetime of stability. For us, it was a ritual—a week of patiently tending the flame, "teaching" the oven how to hold its heat, and preparing the heart of our kitchen for its long life of service.
The Pizzaiolo's Canvas
The oven provides the fire, but the pizzaiolo provides the soul. The peel is our paintbrush, the dough is our canvas, and the flame is our medium. It’s a dance of skill, intuition, and respect for the craft, performed in 90 seconds.
Taste the Difference
Words and pictures can only tell part of the story. The rest is told in flavor. Explore our menu to taste the results of our craft.