Our motivation has always been to produce memorable pizzas that leave an impression on people.

It starts (and never ends) with our dough. We probably will never be content with the same dough. The dough grows with us and, during our years of pizza making, we have changed our method thousands of times.

We practice a cold and long ferment of at least 100 hours and are constantly blending new flours and trying new hydrations to get the consistency and flavour of our pizzas as complex as we can (please try our pizzas with very little on it and you’ll see)!

We follow the traditional Neapolitan style of hand-crushing San Marzano tomatoes to make our sugo.

Lastly, we top our pizzas with, what we believe, are some of the best local produce you can get your hands on in SA. We let the produce speak for itself by topping with care instead of throwing it all on aimlessly (less can be more)!

Ultimately, we will never be done with pizza, or rather, pizza will never be done with us!