The crust blisters and chars at the edges, giving way to a soft, airy crumb that soaks up the bright tomato sauce without turning soggy.
- Matera tomato passata, sun-ripened and tangy.
- Buffalo mozzarella, creamy and milky, pulled fresh.
- Cherry tomatoes, sweet and bursting, roasted until jammy.
- Basil, torn just before it hits the heat.
This is a Margherita in the Puglian style—a thin, blistered base made from a slow-fermented dough, finished in a wood-fired oven that gives it that characteristic smoky edge. The passata brings a deep, almost rustic sweetness, balanced by the cooling richness of the mozzarella and the pop of roasted cherry tomatoes. It's simple, but every element is doing its job. Contains: dairy, gluten.