A pizza with nowhere to hide — just crushed tomato, extra virgin olive oil, garlic, and oregano, all getting blistered in the wood-fired oven.
- Tomato, hand-crushed, bright and sharp, still tasting of the vine.
- EVO oil, drizzled after the bake, grassy and peppery.
- Garlic, sliced thin, never aggressive, fragrant in the heat.
- Oregano, scattered on while the crust is still hot.
This is the Neapolitan classic at its most honest — no cheese to soften the edges, just a blistered, chewy crust doing the heavy lifting; it happens to be vegan, though you won't miss it. The sauce concentrates in the high heat, turning sweet and smoky, while the garlic and oregano hold their own. Contains: gluten.
