WOOD - FIRED • CORNER OF 5TH & MAIN
Dough proofed for 48 hours, fried at 430°C in a hand-built oven, and topped the way the neighbourhood has liked it since day one. No shortcuts, no frozen anything.
ON THE MENU
| 01 slick of good olive oil. The pie everything else is measured against. |
02 the edges, cut with a drizzle of hot honey. Our best seller by a wide margin. |
03 whisper of truffle oil. No red sause — the funk of the cheese carries it. |
|
HOW IT'S BUILT DOUGH
blistered crust. OVEN
about 30 seconds. SAUCE
simply and never cooked before baking. TOPPING
over a decade. |
WHY IT TASTES DIFFERENT
We only changed the parts that mattered.
Most places speed up the dough to save time. We slow it down. Cold
fermentation is the difference
between a crust that's just a base for
toppings and one that's worth eating on its own —
blistered, a little
chewey, faintly sour. It's slower, and it's the whole point.
Everything else follows from the same instinct: fewer toppings, better
ones, put on with
restraint so that the crust never gets soggy carrying them.