A short page about not overselling dinner
What pizza is, and what it is not
It is bread, cheese, tomato and oil, cooked well. It is one of the best dinners there is and it is not a health measure, and we are not going to dress it up as one.
Why there is no nutrition panel here
Pizza is not health food, and we are not going to pretend otherwise. A wholewheat crust is a different flavour and a little more fibre; it is not a diet. A vegetable pizza is still bread, cheese and oil. We publish no calorie counts because we do not weigh portions to a standard that would make the number true, and an invented number is worse than none.
The honest version of the arithmetic is this: a hand-opened pizza is never twice the same weight, the cheese goes on by handful rather than by scale, and a slice cut from an eighteen-inch pie can be a fifth larger than the one next to it. Any number we printed would be a guess wearing a decimal point, and a guess you can read off a website is more misleading than a blank space, because you would take it as fact.
Chains print those numbers because chains portion by machine to a specification. That is a genuine difference between us and them, and it cuts both ways: their pizza is more consistent and ours is better.
What we will not say about food
- That anything here is healthy, clean, guilt-free, light or good for you.
- That a wholewheat or vegetable pizza is a diet food.
- That any ingredient here will do anything to your body beyond feed you.
- That a long ferment makes a pizza digestible in some medical sense. It makes it taste better. That is the claim.
Good dinner, not good for you. Pizza is not health food, and we are not going to pretend otherwise. A wholewheat crust is a different flavour and a little more fibre; it is not a diet. A vegetable pizza is still bread, cheese and oil. We publish no calorie counts because we do not weigh portions to a standard that would make the number true, and an invented number is worse than none.
Things we will genuinely change
What you can actually ask for
None of this makes a pizza a health food. All of it is real and none of it costs anything.
Light on the cheese
A genuinely lighter pizza, and on a good plain pie it is not a worse one. Say “light cheese” when you order.
No finishing salt or hard cheese
Both go on at the end. Easy to leave off, and between them they are most of the salt you taste.
Well done
Two or three minutes longer dries the base and renders more fat out of a cured meat. It also tastes better.
A salad instead of a second slice
The chopped Italian is a real salad rather than a garnish, and it is the honest answer to wanting a lighter dinner.
The marinara
No cheese at all, by design rather than by subtraction. The cheapest thing on the menu and one of the best.
The wholewheat crust
Order it because it tastes nutty and good under mushrooms. A little more fibre is a side effect, not a reason.
Asked at the counter
Questions about what is in it
How many calories are in a slice?
We do not know to a standard that would make the number worth printing. We do not weigh cheese to the gram and a hand-opened pizza is never twice the same weight. An invented number on a website is worse than no number, because you would believe it.
Is the wholewheat crust healthier?
It has a little more fibre. That is the whole of it. It is on the menu because it makes a genuinely different and rather good pizza, not because it turns dinner into a health measure.
Is the vegetable pizza a light option?
It is a very good pizza and it is still bread, cheese and oil with roasted vegetables on it. If you want a lighter meal, the chopped salad and a couple of garlic knots is honestly the answer, and we would rather tell you that than sell you the idea that a vegetable pizza is a salad.
Do you use less salt if I ask?
In the dough, no — salt controls the fermentation and taking it out changes how the dough behaves over two days. On top, yes: we can go easy on the cured meats and leave the finishing salt off.
Is the pizza fried in anything?
No. The Sicilian and grandma bases fry in olive oil in their own pans as they bake, which is where the golden underside comes from. Nothing here goes in a deep fryer except the rice balls and the zeppole, which are cooked in a small pan of oil to order.
Can you tell me what is in something for medical reasons?
Yes, ingredient by ingredient, and we will take that seriously. If it is an allergy rather than a preference, please read the allergens page first — there are things about a shared kitchen we cannot fix however carefully we cook.
A shared flour kitchen, and what that rules out. Our kitchen handles wheat flour in open air all day, along with milk, eggs, soy, tree nuts and fish. Flour becomes airborne every time a dough ball is opened, and it settles on every surface in the room, including the peels, the oven floor, the cutting board and the wheel. We can tell you what we put on a pizza, and we will tell you honestly. We cannot tell you that anything leaving this kitchen is free of an allergen, and we will not say it. If a reaction would send you to hospital, this is not a safe kitchen for you, and we would far rather say so than take the order.
Twelve to fifteen minutes, and worth the wait
Order a pie
Telephone the shop and we will tell you honestly how long the kitchen is running before you commit to anything. Collection is always quicker than delivery and the pizza is always better for it. If you are ordering for a crowd, the catering page has the trays and the notice we need.