To make pizzas as authentic and delicious as any pizzeria in Italy, our starting point has always been the base. From a 'mother dough' starter, we create sourdough pizza bases in the traditional Neapolitan style. After slow-proving for 24 hours, we fire them in a wood oven before we add our toppings by hand. Don't underestimate Margherita's simplicity; its ingredients are laid bare and only the best will do. Our sauce follows a traditional recipe using just tomatoes, olive oil and salt. Over that, we add creamy Italian fior di latte mozzarella, plus a generous sprinkling of aged Italian cheese for good measure. Then, as a final flourish, a scattering of oregano from Sicily.