The impasto
Four ingredients. Two days. No shortcuts. Our dough is the reason people cross the city on a Tuesday.
01Caputo "00" flour, sea salt, fresh yeast and cold water — mixed by hand at dawn.
02Bulk ferment for 24 hours, then balled and rested another 24 at 18°C.
03Stretched by hand — never a rolling pin — and dressed in seconds.
04Ninety seconds on the oven floor. Leopard spots, soft centre, crisp cornicione.