Why the stone oven makes all the difference
A stone oven stores an enormous amount of heat and releases it evenly: from below through the hot stone floor, and from above through the dome. That is how the base turns crisp while the rim rises and the toppings stay juicy. A regular kitchen oven simply cannot do this – it never gets hot enough.
- Even heat at over 400 °C
- Crisp crust, airy dough
- Perfect browning – without drying out
- Authentic flavour, just like in Naples
A stone oven with a gas flame
Our oven is fired with gas. That has one big advantage: the temperature stays constant all evening, so every pizza turns out just as good as the last – whether you order at noon or at 10 pm. No hot and cold spots, no guesswork, just a reliable bake from the first pizza of the day to the last.
How we make our pizza
The dough rests for at least 48 hours before it is stretched by hand and topped with carefully chosen ingredients. Every pizza is baked fresh to order – no ready-made dough, no compromises. You can choose between wheat sourdough made from Caputo flour and spelt sourdough. Then it goes onto the hot stone, and a short while later it is on your table.
