Our Wood Fired Pizza

Our dough rests for 48 hours at low temperature. That slow fermentation is what gives the cornicione its lightness and the crust its faint sweetness.

We burn olive wood from the Haouz plain. The oven sits around 450°C, which bakes a pizza in about ninety seconds — long enough to blister, short enough to keep the mozzarella soft.

Toppings stay short. San Marzano, fior di latte, basil, olive oil. When we do add, we add with intent: black truffle and thyme, or merguez with chilli honey.

Order it as soon as you sit down. It is the first thing that comes out of the kitchen and the best thing to share.