Let’s pick up our story a couple of years back, in our back garden with a Sheffield steel wood fired oven called Bertha. We were looking for a change of direction, a route out of London. A vocation not a chore. We sat there sharing the food we’d cooked with friends and the answer stared back at us – pizza.

 

 

Great pizza is simple. Good ingredients on good bread. It’s accessible; the best pizza in the world is affordable to the masses. We love that. It’s a showcase for ingredients. We want to be part of the community, to partner with local suppliers. This isn’t about buzzwords or trends. It matters. Provenance matters. Quality matters. Our sanity matters. And the best way to keep the fire in our bellies and passion for our work is to team up with the best local producers and change our menu with the seasons.

 

 

Fast forward several years, countless cindered, failed attempts and we’ve travelled the world, learned from some of the best in the US and put our waistbands on the line to sample all – and I mean all – that Naples had to offer.

 

 

At the heart of all our pizzas is the dough. And at the heart of our dough is our sourdough starter or mother. It’s a symbiotic mix of wild yeast, bacteria (think good bacteria) and enzymes. The long ferment gives the natural enzymes time to do their work. The gluten chains are broken down further and you’re left with something which is both delicious and easy to digest.

 

 

If you’re going to leave your crusts please do so discretely, I don’t want to witness them being thrown away.

 

If you’re interested to read more please check out the blog. But more importantly, stick with us for the journey, we’re only just warming up.

Graham, Kate & Meg.