Margherita d'Oro β¬12
San Marzano, fior di latte, fresh basil, a thread of cold-pressed olive oil.
Hand-stretched dough rested a full 48 hours, San Marzano tomatoes, and a blistering oak-wood oven. Every pie is out the door in under twelve minutes and lands at yours still singing.
It all started with one oven, one recipe, and a stubborn notion that good pizza can't be rushed, only fired hot. Three decades on, the dough still rests two full days, the tomatoes still come from the foot of Vesuvius, and the pizzaiolo still works the peel by hand.
Twelve minutes from the oven to your door, in an insulated box that locks the crackle in.
Open kitchen, sealed packaging, and a five-star health rating we re-earn every season.
Thousands of pies, thousands of stories. Here's a taste of what lands in our inbox.
The crust had that perfect leopard-spotted char you only get from a real wood oven. It arrived hot enough to fog the box. Genuinely the best in the city.
We booked the back table for my mother's birthday. The pizzaiolo came out to say hello and slipped the kids a free dough ball. That's why we keep coming back.
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