Antica Pizzeria

Crafted
by Fire,
Raised by Time.

48-hour slow fermented sourdough cooked in brick ovens at 485°C. Taste the volcanic heat of Naples in every slice.

Order Online Our Story
48-Hour Secret

Raised Slowly,
Baked in Seconds

Our sourdough dough is fermented for a full 48 hours. This slow maturation creates a crust that is exceptionally light, dynamic in texture, and easy to digest.

When the dough meets the 485°C heat of our custom volcanic stone oven, it takes only 60 seconds to blister and cook to perfection, locking in natural steam and aromatic moisture.

Oven Temperature 485°C Intense Fire
Maturation Standard 48-Hour Cold Rise
local_fire_department

Wood Combustion

High density oak wood fires deliver aromatic heat and woodsy notes to the crust.

grain

Stone Milled Flour

Type 00 Italian wheat flour milled slowly to preserve wheat germ protein structures.

water_drop

Sicilia EVOO

100% cold extracted extra virgin olive oil added raw at the table.

timer

60s Cook Time

Rapid conduction locks natural enzymes and moisture within the tender crumb.

The Soil

Authentic Sourcing,
Real Ingredients Only.

01 /

Campania Tomatoes

Grown on the nutrient-rich volcanic soils surrounding Mount Vesuvius. Balanced sweet acidity, harvested strictly at peak ripeness.

02 /

Fior di Latte

Fresh mozzarella cheese spun by local cheesemakers. High moisture content ensures perfect melting patterns under high heat.

03 /

Fresh Basil Absolute

Grown organic, picked by hand every morning. Releases peppery, anisic notes the exact moment they touch the hot pizza sauce.