Am Ein Pitsa

Cyfieithiad i ddilyn yn fuan...

We've been tinkering and tweaking our dough and pizzas for over 10 years now. We've settled on a style that is inspired by Neapolitan tradition but with a slightly more charring & crunch for extra texture and flavour.

We predominantly use 48hr proved dough which has been through a double rise process. Once fully kneaded the dough is given a bulk ferment for up to 24 hours. Then the dough is weighed & portioned and given a second rise. The purpose of this procedure is to maximise flavour and for the gluten to become softened and elasticated which makes for a light and easily digestible pizza base. 

We run our oven really hot (450 - 500 degrees) to maximise charring & flavour. Many Neapolitan pizzerias cook their pizzas for approx 60 seconds, however we've found that a slightly longer cooking time (70 seconds) has given our crusts a perfect blend of crunch whilst still retaining softness and moisture.

No two days are the same with pizza. Even though we've been at it for over 10 years we're still learning and tweaking our techniques. We'd love you to come and try our pizza at 42 Holyhead Rd. We offer sit in or take away but must say that for the optimum taste sit in can't be beaten.