NEAPOLITAN PIZZA
We bake authentic Neapolitan pizzas. Our dough is simply flour, water and salt. The dough is kneaded with a low-speed mixer and then stretched by hand. Our traditional Margherita is then topped with pureed tomatoes, mozzarella cheese made from cow’s milk, fresh basil and extra-virgin olive oil. The pizza is then baked for 90 seconds in our 460 degree celsius wood fired stone oven.Neapolitan pizza has a varying degree of charring to it. This char on the sides and bottom of the crust adds a subtle layer of flavour and texture to the pizza. There is a careful balance of crust, sauce, and cheese. With Neapolitan pizza there is never too much of any one component.
WOODFIRED OVEN
The oven is not just a tool, but an essential ingredient. We burn Wattle wood on one side of the oven’s hearth as pizzas are placed on the opposing side. The fire produces heat that becomes concentrated and stored in the oven’s fire bricks. Using a combination of conduction, convection and radiant heat, the brick oven bestows a flavour and texture to the pizza that could not otherwise be achieved. At an internal temperature above 400 degrees, the oven will fully bake a pizza in less than 90 seconds.