A hot tray every twenty minutes.
High-hydration dough, 72 hours of maturation, wood-fired oven. Pick your slice, we cut it and weigh it.
Hours: Monday–Wednesday 11:30–23:00; Thursday 11:30–00:00; Friday–Saturday 11:30–01:00; Sunday 17:00–23:00
Walk in, point, eat.
The younger sibling of the alley's pizzeria: same flour, different dough. Tall, crunchy trays, flavours that change through the day and a counter to lean on for five minutes or all evening.
The Lab in three numbers.
What comes out of the oven.
Airy, crunchy, light.
80% hydration, three days in the cold room, baked in the wood-fired oven. You hear the crunchy base on the first bite; the rest is air.
Coming as a group?
Book the counter or order whole trays: the message goes out on WhatsApp, already written.
Also find us on
Scarpettiamo · made-to-measure sites for venues
Like it? I can make one like this for your venue.
This is a Scarpettiamo example: the venue is fictional. I build yours to measure, with your menu and your photos.