Ninety seconds at 450 degrees
Every pizza is a race between the base and the toppings. At 450°C the base wins — here is why that changes everything.
The oven
Wood fired · build it yourself
Build
your own
Pie
slice by slice
Pick a size, a crust and a sauce, then drag ingredients straight onto the dough. 48-hour cold ferment, San Marzano tomatoes, fior di latte daily.
Drag toppings onto the dough
Baked
in 90
seconds
in 90
seconds
The board
Your pie,
Your pie,
your rules go big
Everything on this board is priced per topping. Drag it, drop it, undo it — nothing is final until you say so.
Size
Crust
Sauce
Drop toppings
here
here
Drag a chip onto the dough, or click to scatter it. Double-click a topping on the pizza to take it off.
Three steps
to dinner that's it
No account, no upsell screens. The oven runs at 450°C and it does not wait around.
Two pies
one price
till 9pm
one price
till 9pm
01
Choose the base
Three sizes, three crusts, four sauces. All made in-house before the doors open.
02
Drag the toppings
Cheese goes under, herbs go on top. Pile it however you like — the total keeps up.
03
Send it to the oven
90 seconds on the stone, then 25–35 minutes to your door. Pickup is quicker.
The board
House
House
favourites
Tap one and we load it straight onto the builder — then change anything you want.
Notes
From the
From the
kitchen read on
Why the dough waits two days, why the tomatoes are never cooked first, and what 450°C actually does.
Dough
48 hours in the cold
Most pizza dough is mixed and baked the same day. Ours waits two days in a fridge first — and the difference is not subtle.
My kids fight over who gets to drag the pepperoni. Dinner has never been this easy.
Dana R. · Regularsince 2023
Nine toppings on a stuffed crust. It landed hot in 19 minutes.
Miguel A. · Northside
Three kitchens
Northside
11:00–24:00
Kiln Street
11:00–23:00
Old Docks
12:00–24:00
48-hour cold ferment · fior di latte daily · vegan on every base
Almost there
Check your pie
Total
Order
Ready in
Total