Why our Pizzas are so GOOD!!!

Starting with the raw ingredients, we get our flour from Naples, Italy. 

Molini Campani is a traditional Neapolitan mill using Manitoba grain for its pizza flour.  We use the Napulena range for our dough along with fresh yeast, water, olive oil & salt. Thats all.  

Our dough is kneaded for 10 minutes to make it smooth and soft.  After proving it is hand shaped into a true Italian thin and crispy base and baked in our Italforni oven directly on the stone base. 

Our cheese topping is 100% mozzarella, true to the Italian way.

Now go and choose from our menu HERE