Round Pizza Napoletana

Proper Neapolitan pizza from a wood-fired oven. The oven came from Naples and bakes each pie quickly at 430°C. The dough ferments for 48 hours, rising soft and full, its rim spotted with leopard char.

The one I remember is the mortadella pizza. Thin folds of mortadella, creamy burrata, toasted pistachio. Salt, the softness of milk and the scent of nuts come together in a single slice.

Pizzaiolo Alan Goh found Neapolitan pizza in London and taught himself the craft. He started with a food truck before opening the restaurant.