our story

in 2014 co-owner and pizza chef Miles learnt how to make proper Neapolitan pizza with a stint at pizza school in Naples.  We then bought Claude our Citroen H van fitted with a wood fired oven and started trading at street food markets, weddings and festivals across the north.  After two and half years honing our dough making skills we brought our wood fired pizza from the streets and fields to establish our first permanent home on Vicar Lane, Leeds in December 2016.  within our first year we were runner up ‘Best Cheap Eats’ in The Observer Food Monthly awards.

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our pizza

we make proper neapolitan pizza. to be true neapolitan style pizza it must be cooked for 60–90 seconds at 485°C in a wood fired oven. when cooked, it's soft, elastic, tender and fragrant. we make our dough on site using 4 ingredients (flour, yorkshire water, salt and yeast).  we let the dough prove for a minimum of 48 hours to create a soft, light, easy to digest pizza. the dough is then hand stretched and cooked in our wood fired oven for 60-90 seconds.

ingredients

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dough

We make our dough on-site using four ingredients (00 flour, Yorkshire water, salt and yeast). We let the dough prove for a minimum of 48-hours to create a soft, light, easy to digest pizza. The dough is then hand stretched and cooked in our wood fired oven for 60–90 seconds.

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tomatoes

We use San Marzano tomatoes which are grown in the Agro-Nocerino area of Campania, Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius which gives them a sweet flavour and low acidity. They have been designated as the only tomato variety that can be used for Vera Pizza Napoletana, the genuine Neapolitan pizza.

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cheese

Our Fior di Latte originates from the Southern Apennines region of Campania in Italy close to Naples. Fior di latte di Agerola is very revered in Campania due to the esteemed Agerolese breed of cow of which the milk is used in the production of the cheese.