Forty-eight-hour dough, a 450°C oven and ninety seconds. Order ahead and collect it hot.
FORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYFORNO ROSSO · WOOD-FIRED SINCE 2009 · 48-HOUR DOUGH · SAN MARZANO TOMATOES · OPEN TUESDAY TO SUNDAYReady in about twenty minutes. Pay online and skip the queue.
San Marzano tomato, fior di latte, basil, olive oil.
Spicy salami, chilli honey, fior di latte.
Roasted mushrooms, thyme, garlic, smoked mozzarella.
From the same dough, with rosemary and sea salt.
Roasted cherry tomatoes and basil oil.
Made each morning. Usually gone by nine.
Our dough starts two days before it meets the oven: flour, water, salt and time. That is the whole recipe, and the reason the crust tastes the way it does.
The oven came from Naples in pieces. We built it brick by brick in 2009 and it has not gone cold since.
Flour, water, salt and time. The oven does the rest.
Charred, chewy and light. We order every Friday.
Ordered online, picked it up twenty minutes later, still blistering hot.
Get there early or it is gone.
Tuesday to Sunday, 5pm to 10pm. Closed Mondays.
12 Market Street, two minutes from the station.
(555) 014 2209 for tables of six or more.
