BestsellerMargherita
San Marzano, fior di latte, basil, olive oil.
Wood-fired since 2016
485 degrees. 90 seconds.
That is all it takes. The oven does the hard part. We just keep feeding it oak.
The crust
Charred,
puffy, soft. Leopard spots on the outside, cloud on the inside. Fold it, don't cut it.
puffy, soft. Leopard spots on the outside, cloud on the inside. Fold it, don't cut it.
Forno Rosso
Hot out
the oven. Eat in on Camden High Street or get it to your door in thirty minutes.
the oven. Eat in on Camden High Street or get it to your door in thirty minutes.
0Dough rests before it meets the fire
0Oven floor, measured every hour
0From peel to plate
0Pizzas on a Friday night
Build your own
Your pizza, your rules.
Total
£9.00
£9.00
The classics
Bestseller
£12
Don't skip£6
Seven pizzas. No pineapple.
We tried. The oven said no.
Bestseller£9
Bufala
Buffalo mozzarella added after the bake, basil, good oil.
Don't skipTiramisù
Made each morning. Plenty of cocoa.
The dough, in four steps
Two days of waiting.
Mix
Type 00 flour, water, sea salt, a pinch of yeast. Nothing else, ever.
Rest
48 hours in the cold room. The yeast works slowly, so the crust tastes of something.
Stretch
By hand, from the middle out. A rolling pin would push out the air we waited for.
Fire
Ninety seconds on the stone, one turn with the peel. Out it comes, blistered.
Delivery
Hot at your door in 30.
We deliver within three miles of Camden on our own bikes, in insulated boxes, so the crust stays crisp.