Pizzas

A delivery pizza is usually a frozen base and a cheese blend. Ours starts at eight every morning, when Marco mixes the dough from Italian 00 flour, water, salt and a little yeast, balls it by size and puts it in the cold room for 48 hours. The sauce is Italian plum tomatoes cooked down with garlic and oregano; the cheese is mozzarella, grated here.

Twelve pizzas on the menu, from the margherita to the Blackwood (pepperoni, nduja, hot honey and jalapeños), or build your own on the builder with any of twenty toppings. Four sizes: ten inch for one, twelve for one hungry person or two light eaters, fourteen for two, sixteen for three or four. The builder draws them to scale and gives the price per square inch, which is how you discover that the sixteen is the best value by a distance.

Classic base, thin, or stuffed crust with mozzarella in the edge (twelve inch and up, £2). A gluten-free base is available at ten inch; it is made with gluten-free flour but cooked in the same oven, so it is not suitable for coeliacs. Every pizza on the menu carries its allergen codes.

What you get

• Dough proved 48 hours, stretched by hand
• Our own tomato sauce, real mozzarella
• Twelve on the menu, twenty toppings to build
• Ten, twelve, fourteen and sixteen inch
• Classic, thin or stuffed crust
• Allergen codes on every line

What it costs

Cheese and tomato 10" £8.50, 12" £10.50, 14" £12.50, 16" £14.50. Toppings from 90p. Stuffed crust £2. The menu has every price with its allergen codes; the builder draws any pizza to scale, prices it, and checks your postcode.