Our story
Fire, flour
and a little patience.
Tizzone means firebrand: the burning log you carry from one fire to start another. That is roughly how this place began.
01 — How it started
One oven, one rule
Tizzone started as a pop-up with a borrowed oven on a trailer and a handwritten menu of four pizzas. The rule then is the rule now: when the dough runs out, the night is over. It keeps the menu short and the dough honest.
Today the oven is built into the dining room, the menu has grown to twelve pizzas and a few pastas, and the dough still rests for two full days before it is stretched by hand.
Sample story for the template. Replace it with your own beginning.
02 — The dough
From flour to fire in four steps
01
Mix
00 flour, water, sea salt and a little yeast. Nothing else goes in.
02
Rest
Forty-eight hours, cold. The long rest builds flavour and makes a lighter crust.
03
Stretch
By hand, never rolled, so the air stays in the edge.
04
Fire
About ninety seconds at 450°. Turned once, out on the peel, onto your table.
03 — The people
Who is cooking tonight
A small crew, most of whom started as dishwashers or line cooks here.
Luca Ferri
Head pizzaiolo
Runs the oven and the dough schedule. Tests one new pizza every week.
Ana Duarte
Kitchen lead
Makes the pasta each morning and writes the specials board.
Kofi Mensah
Sous chef
Keeps antipasti, desserts and the chef's counter menu on track.
Names and bios are sample content.
Come and watch the oven
Ask for the chef's counter when you book; you will be close enough to feel the heat.