Wood-fired since 1987

Crafted With Passion,
Baked To Perfection

Hand-stretched dough fermented for 72 hours, San Marzano tomatoes and fior di latte mozzarella, kissed by a 480°C wood-fired stone.

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★ 4.9 from 2,400+ reviews Locally sourced Italian produce Open daily 12:00 – 23:30
90 secStone-baked at 480°C
72 hrsSlow-fermented dough
Chef's Pick Available this week only
Chef Special · Week 42

The Maestro's Golden Crown

“The crown is not about excess. It is about balance: sweet roasted garlic, sharp aged parmesan and one perfect blister of cheese.” Marco Romano · Executive Chef
  • Fior di latte mozzarella
  • Roasted black garlic
  • 24-month Parmigiano
  • Calabrian pepperoni
  • Wild mushrooms
  • Fresh basil & parsley
  • Kalamata olives
  • Cold-pressed olive oil
$24 Reserve This Pizza
Guest Reviews

Loved Around the Table

4.9
★★★★★

2,400+ verified reviews

98%

Guests who would recommend us

★★★★★
“The crust is genuinely the best I've had outside Naples. Crisp, airy and golden at the edges. The Diavola made me forget my diet.”
SB
Sofia BennettVerified guest · Downtown
★★★★★
“We booked for a birthday and the team made it feel like a private dinner. The Funghi Tartufo alone is worth the trip.”
JO
James O'ConnorRegular since 2019
★★★★★
“Beautiful room, warm service and a Chef Special that tastes like it was made with care. Stretchy cheese, perfect basil. Five stars.”
AO
Amara OkaforFamily dinner · Westside
Special Offers

Fresh Deals, Fired Daily

Copy a code and mention it at checkout or when you book.

Tuesdays only
50%

Twin Fire

Buy any pizza and get the second one half price. Dine-in or takeaway.

TWINFIRE50
Valid every Tuesday · Terms apply
Families & groups
20%

Family Feast

Order three or more pizzas and save 20% on the full table bill.

FEAST20
Dine-in and takeaway · Weekends included
Before 2 PM
Free.

Lunch Express

Add garlic knots free with any lunch pizza ordered before 2 PM on weekdays.

LUNCHKNOTS
Monday to Friday · One per order

“Good pizza is patience, fire and a little bit of love.”

Lucia Moretti · Founder
Our Story

Three Decades of Fire, Flour & Family

In 1987, Lucia and Enzo Moretti carried a hand-built wood-fired oven into a corner shop with one simple promise: dough deserves time. Today, our third-generation pizzaiolos still ferment every batch for 72 hours and turn each pie by hand.

Our ingredients come from small producers in Campania and Emilia-Romagna, and the menu changes with the seasons, so every bite tastes like the moment it was made.

  • 1987Opened with a single oven and a family recipe.
  • 2004Moved into the Via Fiamma kitchen and launched the Chef Special.
  • 2019Added a dedicated dough lab and a seasonal garden menu.
  • TodayThree ovens, one promise: crafted with passion.
0Years
0Dough rest
0Oven heat
0Pizzas served
Contact & Reservations

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