Our Secret
48 hours.
That's the secret.
Fermentation is not a step in our process. It is our process. Every batch rests for a minimum of 48 hours — cold-fermented, slowly developed, deeply flavoured.
The Craft
Time is the only ingredient we never compromise on.
We do not rush dough. We do not cut corners. Every batch rests for a minimum of 48 hours — cold-fermented, slowly developed, deeply flavoured. The yeast eats the sugar. The gluten relaxes. The flavour deepens. What emerges is a crust that is simultaneously airy, chewy, charred, and tender.
It cannot be rushed. It cannot be delivered. It must be experienced, at our table, on Tahlia Street.
The Process
Four steps. Zero shortcuts.
The Flour
Caputo Pizzeria flour — imported from Naples. The same mill that supplies AVPN-certified pizzerias worldwide. High protein, fine grind, built for long hydration. This is the foundation.
The Cold Ferment
48 hours at controlled temperature. Slow fermentation allows the flour to fully hydrate and the gluten to develop naturally. No additives. No improvers. Just time. The crust begins here.
The Hand Stretch
No rolling pins. Only hands. The dough is stretched to preserve the air pockets developed during 48 hours of fermentation. This is why our crust bubbles and chars the way it does — because we never compress what time built.
The Oven
Wood-fired at 485°C. 60 to 90 seconds. The heat seals the crust instantly, trapping the moisture and creating the signature leopard-spotted char that defines Neapolitan pizza. The final transformation.
It cannot be rushed. It cannot be delivered. It must be experienced, at our table, on Tahlia Street.
