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Dough rested for 48 hours, baked for 90 seconds in a wood-fired oven on Calder Street. Grab a slice at the counter, or order a whole pie for pickup or delivery.
The menu
Tap a price to add it to your order. Every pie can go half and half, just ask in the notes.
Red sauce, mozzarella
This week
Specials run all day, while the dough lasts.
The oven
We light the oven at 9 every morning with seasoned oak and keep feeding it until the last pie leaves. The dough is flour, water, salt and a starter we have kept alive since we opened, folded by hand and rested for two days.
Tomatoes are crushed in the shop every morning. Mozzarella comes from a dairy two hours north, and the basil grows in boxes on the roof in summer.
Regulars say
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Visit
Twenty seats, a counter by the oven and a bench out front.
We deliver ourselves, on bikes and one small car, so the pie arrives the way it left the oven.
Questions
