Our pizza
Think our pizzas taste different? That’s because they are. Every detail, from our dough to our toppings, has been meticulously crafted using pioneering techniques. It’s not just pizza: it’s a labour of love, science and artistry. And just the right amount of madness.
The secret behind our dough
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96+ hour fermentation
People ask us for the recipe all the time, but you can’t just write this down. Our dough is raised like a favourite child: over four days of slow, controlled, cold fermentation that unlocks layers of complexity you simply can’t get any other way.
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Thirteen wild cultures
We didn’t just find the right natural cultures, we built them. Over many years we’ve bred an ecosystem of wild yeasts and beneficial bacteria with thirteen unique strains. One evolved from a sourdough starter, but this isn’t sourdough: it’s that and so much more.
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Lighter & easier to digest
An ultra high protein flour from wheat grown in extreme weather, with no tricks or protein powders. Long fermentation breaks down heavy starches for natural sweetness, fewer bloating starches and a dough that leaves you feeling good, not sluggish.
Our pizzerias
Four pizzerias across Buckinghamshire and London. Call us for collection or delivery, order online, find us on Deliveroo or pull up a chair by the water at Canary Wharf. Tap a pizzeria for the details.
Gerrards Cross
years
strong
Packhorse Road
Beaconsfield
electric
ovens
London End
Chesham
on
Deliveroo
High Street
Canary Wharf
on
Bank Street
How we make it
96+ hour dough
Over four days of slow, cold fermentation with thirteen unique wild cultures we bred ourselves. Lighter, tastier and easier to digest.
The finest sauce
Mutti tomatoes and a secret blend of natural herbs. No thickeners, no funky preservatives, just pure flavour.
Toppings with care
Veg hand cut and roasted in house, meats slow-cooked for 14 hours and pepperoni that’s completely nitrate free.
Stone baked!
Baked hot and fast so every flavour is locked in, then cut into eight slices and straight over to you.
pizza!
The pizza itself is excellent, the base is crisp on the outside but still soft and airy inside.
Lewis C. - Canary Wharf
Authentic pizza, this place is a pizza heaven! So many options for veggie, vegan and other types.
Rachit K. - Canary Wharf
Super friendly staff. Very delicious. Dog friendly too. Clean and tidy inside.
Jasmine R. - Canary Wharf
Great to have a new pizza place in Canary Wharf. Very understated cool and my pizza was delicious!
Aditi P. - Canary Wharf
Why @home
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Feel good about eating pizza
Our long fermentation breaks down heavy starches. A 12″ Margherita comes in around 770 kcal, roughly half a high-street equivalent.
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Nitrate-free pepperoni
Salt-cured and completely nitrate free. All the bold, rich flavour without the unnecessary additives.
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14-hour sous vide chicken
Premium breast meat in a secret marinade, cooked low and slow until it melts in your mouth.
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Slow-cooked meats
Lean beef topside and whole New Zealand lamb legs, slow-cooked for 14 hours in their own rich broth.
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Something for everyone
Vegan mozzarella, gluten-free 12″ bases, and dough and sauces that are dairy, egg and soya free.
The finest sauce money can buy
Most places treat tomato sauce as an afterthought. We don’t. We use Mutti, one of the finest tomato products in the world: so premium that most restaurants wouldn’t even consider it. No artificial thickeners, no funky preservatives, just perfectly ripe, sun-grown tomatoes and a secret blend of natural herbs.
And our pepperoni? Salt-cured and completely nitrate free, because indulgence shouldn’t come at the expense of your health.
A culinary experience like no other
We approach pizza with the same precision and creativity you’d expect from a Michelin-starred kitchen, except we’re also obsessed with making it healthier, more digestible and better for you. From advanced cooking techniques to premium, carefully sourced ingredients, every step is about pushing the limits of what pizza can be.
Slow-cooked & hand cut
Our chicken goes through a 14 hour sous vide in a secret marinade, using only premium breast meat. Lean beef topside and whole New Zealand lamb legs are slow-cooked for 14 hours, and the rich broth becomes a sauce that keeps every bite juicy and full of umami.
No sad, pre-packaged toppings here either. Every vegetable is hand cut and roasted in house, locking in natural sweetness and depth of flavour.
4.8 score
On google
96+ hour dough • 13 wild cultures
Family run • 4 pizzerias • 1 obsession
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60+
96+
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