The Magic Mountain Method
A good quality pizza needs first class ingredients, so we source the best and the freshest available.
Our dough is made daily by us in typical Neapolitan style. Just flour, water, yeast and salt. We bulk prove the dough for at least 24 hours, then ball it before driving to one of our sites. The chefs on site hand stretch the dough ball to order before adding toppings and cooking in our oven at 450-500 degrees Celsius.