The story behind our 48-hour pizza dough

Chef Marco12 Oct 2026 · 6 min read

Great pizza starts with the dough, and great dough starts with patience. Every ball in our kitchen rests for 48 hours before it ever meets the oven.

Why slow fermentation matters

A long, cool rise lets the yeast develop flavour and makes the crust lighter and easier to digest. It also gives the crisp, blistered edge that wood-fired ovens are famous for.

Time is the one ingredient you cannot rush, and the one guests taste most.

How we do it every day

Each morning the team mixes a fresh batch, folds it twice and stores it overnight. Two days later it is stretched by hand and baked in under ninety seconds.

Want to taste the difference? Try the Margherita Napoletana from our menu.