Pizzaiola, owner
Rosa Pennock
Lights the oven at ten and doesn't trust anyone else with the turning peel.
Orders: Marinara
Rosa grew up four streets away and learnt to make pizza over two winters working the oven in a pizzeria in Naples. She came home with a notebook of dough timings and a very specific opinion about basil.
The oven was built by a family of oven makers outside Naples, shipped in numbered pieces and put back together in our back room in the spring of 2021. It runs on kiln-dried oak and takes about two hours to come up to heat, so Rosa lights it at ten every morning we're open.
Kit runs the room. If you've been in, Kit has probably remembered your order before you finished saying it.
- 48hours
- the dough rests before it's stretched: flour, water, salt and a little yeast — nothing else.
- 90seconds
- in the oven, at around 480°C.
- 5minutes
- is how long it's at its best. Neapolitan pizza is meant to be eaten straight away.
