Margherita DOP
The purest expression of Neapolitan pizza making. We hand-stretch our 48-hour fermented sourdough without rolling pins to preserve the delicate airy pockets inside the dough.
Topped with sweet, volcanic San Marzano DOP crushed tomatoes, whole fior di latte mozzarella pearls, and fresh torn Genovese basil before baking for just 90 seconds in our 900°F wood-fired oven. The result is a cloud-like cornicione rim with signature charred blisters and an irresistibly tender center.
"We don't believe in electric speed. True Neapolitan pizza requires heat, smoke from seasoned red oak, and the patience of a 48-hour sourdough proof."
Farm-to-Table Ingredients
- ✔ Tipo 00 Italian Caputo Flour
- ✔ San Marzano dell'Agro Sarnese-Nocerino DOP Tomatoes
- ✔ Fresh Fior di Latte Mozzarella (Campania)
- ✔ Sweet Genovese Basil Leaves
- ✔ First Cold-Pressed Extra Virgin Olive Oil
- ✔ Sicilian Sea Salt & 48h Natural Sourdough Starter
Allergen & Nutritional Info
Contains Wheat (Gluten) and Milk (Dairy). Prepared in an authentic kitchen environment that also handles tree nuts, cured pork, and seafood. Gluten-friendly cauliflower crust available on request.
Sommelier & Beverage Pairings
Enhance the flavors of your wood-fired dish with these authentic Italian drink pairings.
House Chianti Classico DOCG
Aperol Spritz
San Pellegrino Sparkling (750ml)
Based on 142 verified diner ratings
"The leopard spotting and blistering on the cornicione (crust) is textbook Neapolitan perfection. The sweet acidity of the San Marzano DOP tomatoes balanced with the melted fior di latte takes me straight back to Spaccanapoli."
Share Your Dining Experience
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