A pizza menu should fit on a board you can read from the door, and ours does. Ten pizzas, because ten is what two people can make well at ninety seconds a pizza on a Friday night. If you want something that is not on it, the build-your-own page will price it for you.
Every pizza starts from the same dough: Italian 00 flour, Welsh spring water from a borehole in Brecon, sea salt and a pinch of fresh yeast, mixed on Monday and Tuesday, balled by hand, and proved cold for forty-eight hours. It is stretched by hand to order, never rolled, never pressed, and goes into the oven on a wooden peel. Ninety seconds at four hundred and fifty degrees on the floor of the oven gives the crust the leopard spots and the puff at the edge that people drive up the valley for.
The tomato is San Marzano, crushed by hand with salt and nothing else. The mozzarella is fior di latte from a cheesemaker in Somerset who learnt in Campania; the Caerphilly is from Llanfyrnach. The nduja, the salami and the anchovies come from Italy; the ham is Carmarthen; the leeks, the rocket and the basil come from a grower in Llantrisant from April to October. Sides come out of the same oven: garlic bread, wings in a hot honey glaze, and roast potatoes with rosemary. Four dips are made here every morning.
What you get
- Ten pizzas on a forty-eight-hour dough, twelve inches
- Every one can be made vegan or on a gluten-free base
- Garlic bread, wings and rosemary potatoes from the oven
- Four dips made here every morning
- A Nutella calzone and an affogato for afters
- A children's pizza at £6 with a drink
What it costs
Margherita £9, the Taff Street £13.50, garlic bread £5, dips £1.20, the children's pizza £6. Every item on the menu page. The menu has every price and allergen and the build-your-own, and the order page the collection slots still open.