Soft and pillowy, our pizza dough is made fresh every day, using only the best Italian 00 pizza flour, salt, water and yeast. We let our dough prove for at least 24 hours — the slow proving means we’re able to use minimal quantities of yeast, so our Fatto a Mano pizzas are light and easily digestible. We use carefully selected Italian and local British ingredients from a handful of independent suppliers to top our pizzas. Finally, our pizzaioli cook the pizzas for a couple of minutes at 450+ degrees in true Neapolitan style.