Artisan Crust · Neapolitan
The same 72-hour fermented, stone-baked dough we use for our own pizzas — yours to top however you like. One crust, endless possibilities.
★★★★★ 4.9 · The base home chefs swear by
Your Pizza, Your rules
Stone-Baked 500°C
72hr Fermented
Perfect undercarriage
20G protein
Artisan Pizza Crust
Min. 3 · Free delivery on 4+ · 30-day guarantee · Mix sizes in one order
Set out toppings. Put on the bases. Let everyone build their own. You’re the host, not the chef — and it still tastes like Naples.
Pizza party night
Toppings out, bases in. Everyone builds their own. You get the credit.
Date night done right
More personal than a restaurant. Top your pizza, open a bottle, feel like Naples.
The serious home cook
You’ve got the toppings and olive oil. You just need a base worthy of them.
★★★★★
“I’ve been ordering the crust every week. My homemade toppings on a proper Neapolitan base — nothing comes close.”
— Sarah M. · New York · 10” Classica
★★★★★
“We do a pizza party every Friday. Toppings on the table, everyone builds their own. Best hosting decision we’ve ever made.”
— Marco T. · London · 12” Grande
★★★★★
“The cornicione is insane. I’m a serious home cook and this is better than anything I’ve made from scratch.”
— James K. · Chicago · 10” Classica
01 — Tipo 00 Flour
Finely milled Italian flour. The stretch, the texture, the chew — it all starts here. You can’t replicate this with anything else.
02 — 72hr Cold Ferment
Slow-proofed in cold. Develops the flavour, the airiness, and that characteristic leopard-spotted cornicione bubble.
03 — Wood-fired at 500°C
The char you see in every recipe video. The bubble. The chew. You need this temperature — and we deliver it, frozen.
From our oven in Naples to yours at home. Four steps, eight minutes, restaurant quality.
01 — We ferment for 72 hours
Cold-proofed Tipo 00. The flavour and structure you can’t fake.
02 — Stone-baked at 500°C
Same wood-fired oven as our pizzas. The char and bubble you can’t fake at home.
03 — Frozen within hours
Flash-frozen at peak. No degradation — just the crust at its best.
04 — Top it. Bake it. Done.
From frozen, 8 minutes in a hot oven. Top it your way.
3 sizes · 8” Solo, 10” Classica, 12” Grande · Min. 3 crusts · Free delivery on 4+
Stone-baked
Naples
72hr ferment
Proper dough
4.9 ★★★★★
124 reviews
3 sizes
8” · 10” · 12”
Free delivery
On 4+
