00
The flour
Type 00, and nothing else.
Val-Ferrand · since 2019
We count the spots
not the stars
Neapolitan pizza. Type 00 flour, 72-hour dough, wood fire. Sixty to ninety seconds and it’s yours.
No booking — there’s always a table.
What you need to know
72
The hours
Cold ferment, before it goes anywhere near the oven.
450
The degrees
Stone floor, wood flame, one pizza at a time.
La leopardatura
The spots are the point
The rim of a Neapolitan should be freckled with dark blisters. It’s called leopardatura, and you don’t get it by asking: you get it from a slow dough and a genuinely hot oven.
A pale, even pizza came out of a warm oven. A spotted one came out of a fire. We count the spots.
Margherita
San Marzano DOP, fior di latte, basil, extra-virgin olive oil. First on the card, and the house exam.
11 €
Diavola
Spicy salame, fior di latte, San Marzano DOP, a turn of the mill.
14 €
Quattro Formaggi
Fior di latte, Gorgonzola DOP, Pecorino Romano DOP, smoked provola.
16 €
Ortolana
Courgette, aubergine, roast pepper, fior di latte, basil, ricotta added out of the oven.
17 €
No reservations
You just turn up
We don’t take reservations. Leave a name at the counter, get a drink, we’ll call you when a table is ready. Eight or more, call us anyway — we’ll work something out.
Find us →Takeaway
Ten minutes at the counter
You call, we fire it, you pick the box up at the counter. No delivery: a Neapolitan loses its crisp in about seven minutes inside a box, and we’d rather tell you.
Order →