72 Hour Fermentation
Our Philosophy
Slow Dough,
Fast Fire.
We believe in the alchemy of three ingredients: flour, water, and salt. Our dough rests for three days to develop a complex, digestible profile, then meets a 900-degree flame for exactly 60 seconds.
- Stone milled grains from local farmers
- Hand-stretched Neapolitan technique
- Oak and Hickory wood-fired ovens