Slow dough. Fast fire.
Neapolitan pizza from one wood oven on Furnace Lane, Leeds. Scroll and one gets made in front of you, then pull the first slice.
01 / 08
From one ball
- 72 h cold ferment
02 / 08
Opened by hand
03 / 08
San Marzano
- crushed raw, never cooked
04 / 08
Torn, not sliced
05 / 08
Into the fire
06 / 08
Ninety seconds
- about 450 °C
- about 90 s
07 / 08
Out on the board
08 / 08
Pull a slice
Book on Thursday. Eat on Saturday.
Saturday's dough went into the fridge on Wednesday night. Tell us how many of you are coming and that many balls get your name.
- Wed, Thu
- 17:00 to 22:00
- Fri
- 17:00 to 23:00
- Sat
- 12:00 to 15:00, 17:00 to 23:00
- Sun
- 12:00 to 20:00
- Mon, Tue
- Closed. The dough is resting.
14 Furnace Lane, Leeds. Two minutes from the station, under the arches.