Classic Margherita
San Marzano, fior di latte, basil
The pizza every kitchen is judged by. San Marzano tomatoes crushed by hand that morning, fior di latte torn over the top, basil picked after the bake so it never turns black, and a thread of Sicilian olive oil. Ninety seconds at 485°C gives the cornicione its leopard spots.
Every pie uses our seventy-two hour dough and the Mira Road wood-fired oven. How we make Neapolitan pizza
In it
San Marzano D.O.P. tomatoes · Fior di latte mozzarella · Fresh Genovese basil · Sicilian extra virgin olive oil · Sea salt · 72-hour naturally leavened dough
Allergies, doorstep instructions, or how you like the crust.
Total
₹180
₹260
Save ₹80Allergens
Contains gluten, dairy. Prepared in a kitchen that handles wheat, dairy and nuts.
Goes well with
