Born around
the oven.

Every pizza here begins two days before it is ordered — dough left to cold-ferment until it is light enough to blister. The fire finishes it in ninety seconds at 485°C: long enough to char, not long enough to dry.

That is the whole method. Few ingredients, Italian-inspired, high heat, nothing hidden — a wood fire in Al Dhait South, lit before every service.

• Wood-fired
• Italian-inspired
• Made fresh

485°C

Wood-fired oven

90 sec

From peel to plate

48 hrs

Cold-fermented dough