Out of the oven
The oven
The dough is mixed before lunch the day before and left in the cold room. By service it is soft and full of air. The oven holds at 900°F. A pie is done in about ninety seconds: spotted crust, tomato that still tastes like fruit, a center that moves when you lift a slice.
48h
Cold ferment
900°F
Wood oven
90s
In the fire
The room
“We meant to share one pizza and ordered another. The crust was blistered, and the middle was still soft.”
“I order the Diavola most Tuesdays after work. It's spicy, but not too much, and I finish the whole pie.”
“We brought the kids in on a Sunday afternoon. Half a pie each, a quiet table, and nobody made a fuss.”
Find us
Kitchen closes 45 minutes before the door.
Practical things
Walk-ins are welcome at the counter. For a table, call. Parties of six and up we only hold if you phone ahead.
Marinara is vegan as written. We can bake a gluten-free shell in the same oven, and we will say so before you order.
Call the pass. Most pies are boxed in about twenty minutes. We don't run our own riders — couriers pick up from 17:00.
Small lot behind the bakery on Via Forno, then a two-minute walk. Street parking is easier after 19:00.
Yes. High chairs, a half pie if you want one, and an earlier seating that is actually quiet.
Yes. Tell us when you call. No candles on the pies — the oven already has enough fire.