Our dough is made on site twice a day and consists of just 4 ingredients – Flour, water, salt and yeast. We then let our dough double ferment for a minimum of 20 hours at room temperature to create a soft, light, but most importantly, easy to digest pizza. We hand stretch the dough the Neapolitan way and then top with the sweetest San Marzano tomatoes and fresh Fior di latte (mozzarella). Once cooked for only 60 seconds, this style of pizza will stay soft and floppy (not crispy like other styles of pizza).