Real wood-fired pizza, at your door in 40 minutes.
Ten classic recipes, hand-stretched dough proofed for 48 hours, San Marzano tomatoes and fior di latte. Pick your size, pile on the toppings, add a cold drink — and pay the driver in cash.
Most ordered this week
Every pizza comes in three sizes and takes as many extra toppings as you like.
Cold drinks
Straight from the fridge, delivered with your pizza.
How ordering works
Four steps, no account needed, no card details asked.
Build your pizza
Open a pizza, choose a size, add extra toppings and set the quantity. Grab a drink while you are at it.
Enter your address
Street, apartment, city and ZIP — plus a phone number so the driver can reach you.
We bake and drive
Your pizza goes straight into the wood oven and leaves the shop in an insulated bag.
Pay the driver in cash
Hand over the cash at the door. Tell us in advance what bill you have and we bring change.
Cash on delivery only We do not take cards, bank transfers or online payments — not on the site and not at the door. Please prepare the exact amount or tell us which bill you will pay with, and the driver will bring your change.
The oven runs all day
Our oven is lit at nine in the morning and does not go out until the last order at half past ten at night. It holds 450 °C on the floor, which is why a pizza takes ninety seconds and comes out blistered rather than baked dry.
The dough is made two days before you eat it: Italian type 00 flour, water, salt, a little of yesterday's starter, and a 48-hour cold rise that does the work no shortcut can imitate.
