Slow dough,
fast fire
Everything about a Slice pizza is either very slow or very fast. There is nothing in between, and nothing we cannot name.
Rested, never rushed Step 01Two slow days
The dough is mixed with a stiff starter and very little yeast, then left alone in the cold room for 48 hours. That wait is where the flavour and the blistered, open crumb come from. We make a set number of balls a day, and when they are gone, they are gone.
The whole pantry fits on one table Step 02Named ingredients
San Marzano tomatoes crushed by hand, fior di latte torn to order, basil grown two streets away, olive oil pressed by a single farm outside Riebeek. If we cannot name where it came from, it does not go on the pizza.
One turn, no second chances Step 03Ninety seconds of fire
The oven floor holds around 450 degrees. A pizza goes in on the peel, gets one turn, and comes out in about ninety seconds with a soft middle and a leopard-spotted crust. From there it has a thirty-second walk to your table, so we take it seriously.
Taste the result“A pizza is only ever
as honest as its dough.”