All our pizza dough is proofed a minimum of 24h – 48h.
When we developed out Street Food inspired pizza menu we knew one thing only... Neapolitan pizzas were the way to go. However to accomplish this we had to have the one thing that would set us apart from the rest, a Traditional Handcrafted Pizza oven straight from Naples, Italy. And for the ultimate Neapolitan pizza experience we stuck to tradition, using only 4 ingredients in the preparation of our dough… Water, 00 Flour, yeast and salt.
Stefano Ferrara ovens are made by hand using materials that are capable of withstanding the high temperatures typical of Neapolitan pizza-making, which is anywhere from 450 to 500 degrees Celsius. The crown and dome of his ovens are made with hand-pressed bricks, while the floor of the oven is formed out of Biscotto di Sorrento clay from Italy's Sorrento region. There are furnaces that have produced, perhaps for centuries, refractory bricks with a particular clay that is known for its [heat-absorbent] characteristics since the time of the Romans.
Craftsmanship goes back three generations in Ferrara's family. His grandfather began building these dome-shaped ovens in Naples in 1920, later passing his craft onto his son, who passed that onto his son.
We truly believe we honoured the tradition of Neapolitan pizza… Served on the streets of Naples, Italy for over 100 years.
