OUR PIZZA IS MADE FROM SLOW-RISING SOURDOUGH (MINIMUM 20 HOURS) AND IS BAKED IN A WOOD BURNING 'TUFAE' BRICK OVEN MADE ON SITE BY SPECIALISED ARTISANS FROM NAPLES. THIS OVEN PRODUCES A HEAT OF ABOUT 450C. THE SLOW LEVITATION AND BLAST-COOKING PROCESS LOCK IN THE FLOUR'S NATURAL AROMA AND MOISTURE GIVING A SOFT, EASILY DIGESTIBLE CRUST. AS A RESULT, THE EDGE (CORNICIONE) IS EXCELLENT AND SHOULDN'T BE DISCARDED.
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Great quality, looks fantastic and no damage as so well packaged
Very good output and excellent choice of works, extremely good pricing,
Excellent service,I will definitely be using them again, would highly recommend