address 42 Brick Lane, Shoreditch
London E1 6RF
phone 020 3769 8841
hours Tue–Thu, Sun 17:00–22:00
Fri–Sat 17:00–23:00
closed Monday (dough rest day 🧘)
We ferment our dough for 48 hours using a mother starter from 1992. Only Italian Caputo flour, water, sea salt — nothing else. Each pizza is baked in 90 seconds at 485°C in our hand-built wood oven.
“I wanted to bring the taste of my Naples courtyard to London. No shortcuts, just pure ingredients and fire.” — Gennaro, pizzaiolo.