The Visone family tradition — Making pizza since 1964
Our modern take on traditional Neapolitan pizza — the Visone family's own dough, stretched and fired in front of you, handed over hot.
Dough proved for 36 hours using a preferment method. The finest Italian tomatoes, fior di latte mozzarella, and a fire that runs at 450°C — seventy seconds a pizza, which is why the queue never really stops moving.
We started feeding friends in the garden. Now we turn up wherever people are hungry: village halls, birthdays, weddings, and the odd car park.
Hertfordshire, London and Essex