chewy and charred.
Wood-fired sourdough pizza as it should be.
Flour, water & 72 hours
Good food takes time. Crafted from an aged sourdough starter created right here in Ipswich in 2013, our dough is rolled fresh daily, slow fermented for up to 72 hours, then cooked in the wood-fired oven to produce our signature sourdough crust.
Complemented by house made sauces, locally sourced ingredients where possible, and a crafted wine and cocktail list, we look forward to welcoming you to Ipswich's favourite neighbourhood pizzeria.