Fire and dough: a week in the forno
Temperature curves, hydration, and the sound of a pizza when it leaves the oven.
Our oven breathes — 420°C at the dome, cooler at the mouth — so every pie gets leopard spots without drying the cornicione.
Dough rests 48 hours; gluten relaxes, flavour deepens. You taste it in the chew.
Come sit at the bar: you'll hear the peel kiss the stone before you see the flame.