The heart of the house
The heart of the house
Every Pizza Party pie is baked in a hand-built clay oven fired with real wood — the same oven that has anchored our F-7/4 kitchen since we opened. It holds around 400°C at the dome, which is why the crust blisters, the cheese ripples, and the whole thing is done before your drink loses its chill. You can watch every second from the counter.
Flour, water, salt, a little yeast, and patience. Our dough cold-proofs for two full days, which is where the flavour and those airy leopard-spotted edges come from. No shortcuts survive contact with a clay oven.
Hands only — never a rolling pin. Rolling crushes the air out. Each base is opened to order, sauced with San Marzano tomatoes, and dressed light so the crust stays crisp.
Into the oven on a long peel, quarter-turned every twenty seconds so the flame kisses every edge. Ninety seconds later it's blistered, molten, and on its way to your table.
Cut, boxed or plated, and gone. A wood-fired pizza waits for no one — which is exactly why our tracker tells you the moment yours leaves the flame.
