In the pizza family, the Neapolitan is a softer style of pizza than its thinner, crispier brothers and sisters. The air is pushed to the outside of the dough to form a chewy, pillowy crust.We make our dough on site, staying true to the classic Neapolitan recipe of 4 ingredients; Flour, water, salt and yeast. It is then hand stretched and finished with fresh authentic toppings and cooked for around 60 seconds at 800ºF in our wood fired oven. Both our pizza and bread dough are slow rise making it much easier to digest. It's the fast rise bread which is most commonly eaten that gives you a heavy bloated feeling.We bake our own artisan sourdough bread on site. This can be produced to order with 48 hours notice. Give us a call to place your order.