Dough, fire, ninety seconds.
Dough rested for two days, San Marzano tomatoes, fior di latte, and an oven at 485 degrees that does the rest in a minute and a half.
Not many ingredients. All of them right.
The dough
Type 00 flour, water, salt and a little yeast, rested forty-eight hours.
The tomatoes
San Marzano, crushed by hand, with salt and nothing else.
The fire
Oak logs, 485 degrees, and ninety seconds with a turn halfway.
Most of a pizza is waiting.
Mix
Flour, water, salt, a pinch of yeast. Kneaded by hand, then left alone.
Ball
Cut and rolled into 250 g balls, into trays, back in the cold.
Stretch
Out of the fridge two hours before, pressed out by hand, never rolled.
Bake
Into the fire, turned once, out with the crust puffed and spotted.
Loud, warm, and full of pizza.
A table by the oven, if you like it warm.
Bookings for up to ten. Birthdays get a candle in a margherita, whether you ask or not.
Half the tables are kept for walk-ins.
Tuesday to Sunday from twelve. Takeaway boxes too: order at the counter and it is ready before your drink.