Pizza from the wood-fired oven
Every pizza is topped individually and baked on the hot stone floor over the embers — at lunchtime for a quick break, in the evening for the whole family.
The oven
High heat, short baking time
The wood-fired oven works with embers and radiant heat rather than even convection: the base browns from below while the dome bakes the topping from above — both at the same time.
Fire to the side
The wood doesn't burn beneath the pizza but to the side of the oven chamber. The flame licks over the dome and bakes the topping from above, while the embers keep the base hot.
A base made of firebrick
The baking stone stores heat and transfers it directly to the dough. This gives the base colour and texture without drying it out.
Brief time in the oven, quickly to the table
Because the pizza only stays in the oven briefly, we only start baking once your order comes in — and bring it to you as soon as it's ready, not when the whole table is waiting.
How your pizza is made
From dough to table
We prepare the dough the day before and only stretch it by hand once the order reaches the kitchen — four steps that every pizza goes through.
- 1
Making and resting the dough
Flour, water, salt and a little yeast are worked into a soft dough the day before. It then rests in a cool place until it can be stretched easily without tearing.
- 2
Stretched by hand
Each ball of dough is pressed from the centre outward with the fingertips on a floured board. This keeps the air in the crust — a rolling pin would press it out.
- 3
Topping
First the passata, then the cheese, then everything else. Delicate ingredients like basil, rocket or raw ham are added only after baking.
- 4
Into the oven and straight out
The pizza is placed in the oven on the peel, turned partway through, and comes out as soon as the crust has colour. From there it goes straight to your table.
Toppings
Four ways to choose your pizza
Our pizza menu stays simple: a few classics we do well, plus vegetarian options, small portions for children and large sharing boards.
The classics
Margherita with tomato, mozzarella and basil, plus the usual companions: salami, ham, mushrooms, olives, capers, anchovies. No experiments, just what has always worked in the wood-fired oven.
Vegetarian
Grilled courgette and aubergine, peppers, artichokes, cherry tomatoes, goat's cheese or rocket. On request we leave out the cheese entirely and add more vegetables instead.
For children
A smaller pizza, simply topped and mildly seasoned — usually just tomato and cheese, with salami on request. We cut it into manageable pieces before serving.
For sharing
For larger groups we bake pizza in a long shape rather than round and bring it to the table in strips on boards, often with two different toppings on one base.
Quality
How to spot a good wood-fired pizza
A pizza from the wood-fired oven reveals how it's made at first glance and at the first bite. What matters is the short baking time at high heat, a crust that rises airily, and a base that holds up without becoming hard.
In service, we make sure every pizza goes straight from the oven to the table – if it waits, it loses exactly the qualities it was baked for.
- Cornicione, i.e. the risen rim: airy, open-pored inside, with dark blisters from the direct flame on the outside
- Light scorch marks on the underside – these form on the hot firebrick and add a toasty aroma, not a burnt one
- The centre of the base stays soft and can be folded without breaking; a wood-fired pizza is not a uniformly crisp-baked disc
- Sparing toppings: too much moisture on the dough makes the centre soggy, which is why we pat the mozzarella dry beforehand
- Mozzarella that melts and stretches into strings instead of swimming in oil
- We add fresh leafy herbs like basil after the oven – at 400 degrees they would burn within seconds
At the table
Combining toppings sensibly kombinieren
Every pizza on our menu can be customised. To ensure the result still comes out of the oven as intended, we follow a few rules — and we'll tell you openly if a request would make the base soggy.
Please mention any changes when ordering, not afterwards: once the pizza is in the oven, it's only a few minutes until it reaches the table.
Goes on the dough before baking
- Salami, ham, bacon and salsiccia – they release fat and flavour in the oven
- Mushrooms, artichokes, olives, capers and onions
- Peppers and courgette in thin slices, so they cook through in the short baking time
- Fior di latte mozzarella, drained and torn
- Pecorino or Parmigiano, for a stronger flavour
We add only after the oven
- Rocket, basil and fresh herbs
- Parma ham and bresaola, which would otherwise turn dry and salty
- Burrata and stracciatella, which only keep their creaminess when cold
- Raw cherry tomatoes and lemon zest
- A drizzle of extra virgin olive oil to finish
Craving wood-fired pizza?
Reserve your table and try our freshly baked wood-fired pizza.