About us
A small pizzeria with a big oven
Meet the people who stretch the dough, see how we make it, and find out why our neighbours keep coming back.
The dough story
Good pizza starts two days before you order
We are a small, family-run pizzeria. We make our dough every morning and give it time to rest, so the crust is crisp outside, soft inside and full of flavour.
- Dough made fresh every day
- Simple sauce of crushed tomatoes and salt
- Toppings chosen with local suppliers
1
Mix
Flour, water, salt and a little yeast. Nothing else goes into the dough.
2
Rest for 48 hours
The dough rests slowly in the fridge, which gives it more flavour and a lighter bite.
3
Stretch by hand
Every base is stretched to order, never rolled, so the edge stays airy.
4
Bake hot and fast
A few minutes in a very hot oven until the crust puffs up and blisters.
Gallery
Fresh from our kitchen
Our team
The people behind your pizza
Marco Bellini
Head pizzaiolo
Looks after the dough and the oven. His favourite is a plain margherita.
Rosa Alvarez
Kitchen lead
Makes the sauces, sides and desserts, and plans every catering order.
Nina Okafor
Front of house
Takes your orders, knows the allergen list by heart and runs deliveries.
Customer reviews
What our customers say
★★★★★
“The crust is light and chewy with those little charred bubbles. Our Friday pizza night is sorted.”
Sample customer
Margherita, pickup
★★★★★
“They catered our office lunch for 25 people. Everything arrived hot, on time and clearly labelled.”
Sample customer
Office catering
★★★★★
“Friendly on the phone, quick delivery and the garlic knots are dangerous. We order every week.”
Sample customer
Home delivery
Ready for pizza?
Order online for delivery or pickup, or give us a call. We start stretching your dough as soon as the order comes in.