Judge us on the Margherita
Four ingredients, a wood fire, and nothing to hide behind. If you want to know whether to trust the pizza list, start at the cheapest thing on it.
There is a truffle pizza on this list with shaved black truffle on it, and it is very good, and it is not the one to judge us on. Order the Margherita.
Four things
San Marzano tomato sauce, fior di latte mozzarella, olive oil, basil. That is the whole build. Nothing on it can cover for anything else: if the dough is underproofed you will taste it, if the sauce is dull you will taste that too, and there is no truffle honey standing by to distract you.
Look at the rim when it lands. You want blistering, some proper dark spots from the fire, and a crust that has risen enough to be light rather than bready. Then pick up a slice and watch the tip. It should hold its shape for a moment before it gives.
What the fire is for
Dough proofed overnight and a live wood fire do two things a deck oven cannot. The heat is fierce and uneven, which is what makes those dark blisters instead of an even tan, and the smoke gets into the crust in a way you notice most on the pizza with the least on top.
Then go and enjoy yourself
Once the Margherita has answered the question, the rest of the list is fair game: the Salsiccia e Friarelli with sweet Italian sausage and broccoli rabe, the Calabrese with spicy soppressata, the Bresaola di Wagyu finished with arugula and balsamic after it comes out.
Two pizzas in the middle of a table, halfway through the meal rather than at the start of it, is how they work best here.