Wood-fired since 2014

Pizza, the way
Naples meant it.

A 72-hour cold-fermented dough. San Marzano tomatoes. A 485°C oak-fired oven. Ninety seconds later, the only pizza you'll ever order again.

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Ferment: 72h
Oven: 485°
Bake: 90s

fresh today

Signatures

From the oven

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Margherita

$14.00

The original, perfected.

San Marzano tomato · fior di latte · basil · Sicilian olive oil

Marinara

$12.00

Bright, garlicky, no cheese.

San Marzano tomato · garlic · oregano · olive oil

Diavola

$17.00

A slow, building heat.

Tomato · fior di latte · spicy ’nduja · Calabrian chili honey

The dough

Three days of patience. Ninety seconds of fire.

We mix the dough on Monday for Thursday's service. Flour, water, sea salt, a whisper of yeast — then long, slow cold-fermentation that develops the flavour we'd never get to fake.

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"
The crust has that Neapolitan chew you only find in two or three places this side of the Atlantic. Forno is one of them.

— The City Review

Hungry yet?

Tables fill up fast on Friday and Saturday. Walk-ins always welcome at the bar.

Order a pizza