Wood-fired · Riverside · since 2014
Ninety
seconds
in the fire.
Neapolitan-style pizza from a 485°C wood oven. Dough rested for 48 hours, toppings from the market, and a short menu that changes with them.
485°C
Oven floor
48 h
Dough rest
90 sec
Bake time
Margherita $14✦Marinara $12✦Diavola $17✦Funghi bianca $18✦Capricciosa $18✦'Nduja & honey $19✦Quattro formaggi $19✦Tiramisù $9✦
Margherita $14✦Marinara $12✦Diavola $17✦Funghi bianca $18✦Capricciosa $18✦'Nduja & honey $19✦Quattro formaggi $19✦Tiramisù $9✦
01 — The oven
A short menu,
cooked very hot
Everything at Tizzone starts at the oven. It burns oak from opening to close, the dough rests for two days before it meets the fire, and each pizza spends about ninety seconds inside: blistered crust, soft middle, nothing hiding under extra cheese.
Around the pizza sits a small kitchen of fresh pasta, a few plates to share and a wine list that fits on one page.
48 h
Cold-rested dough, made daily
450°
Oak-fired oven, front of house
12
Pizzas on the menu, never more
Read our story
02 — From the oven
Tonight's pizzas
Every pizza is 12 inches, cut in six, and made to order. Gluten-free base available for $3.
Full menu
Rossa
Margherita
$14
San Marzano tomato, fior di latte, basil, olive oil.
Hot
Diavola
$17
Tomato, mozzarella, spicy salame, chilli oil.
Bianca
Funghi bianca
$18
Fior di latte, roasted mushrooms, thyme, parmesan.
Rossa
Capricciosa
$18
Tomato, ham, artichoke, olives, mushrooms.
03 — Overheard
The crust has that leopard-spotted char you only get from a real fire. We came for one pizza and stayed for three.
Priya N. · Regular since the first week
Booked the chef's counter for a birthday. Watching the oven all night was the best seat in town.
Daniel K.
The cacio e pepe is a quiet hero. Do not skip it just because you came for pizza.
Mariana S.
Walked in on a Tuesday, sat at the bar in five minutes, left very happy.
Tom W.
04 — Set menus
Feed the whole table
Set menus for nights when nobody wants to choose. Book any of them online; we confirm by email within a few hours.
Pizza night
$32
per person · any table
Garlic knots to share
Any pizza from the oven
Gelato or affogato
La Tavolata
Most booked
$48
per person · groups of 6–14
Antipasti board for the table
Three pizzas and one pasta per four guests
Tiramisù served family-style
Long table reserved for 2.5 hours
Chef's counter
$75
per person · 8 seats by the oven
Six courses, cooked in front of you
Off-menu pizzas from the pizzaiolo
Optional wine pairing +$35
05 — Guest notes
Left on the napkins
Short notes guests leave on the paper napkins. We pin our favourites behind the bar.
“That first slice. No notes.”
Ana, Friday 9 pm
“Best table for a slow summer evening.”
Joel, terrace
“Loud in the right way. Bring friends.”
Mei, table 6
“Ask for whatever Luca is testing.”
Sam, chef's counter
06 — Why it's worth the wait
Fire, flour, patience
Real wood fire
Oak only, no gas assist. The oven sits at about 450° and does the work in ninety seconds.
48-hour dough
Mixed each morning for the day after tomorrow. Long rest, light crust, easy to digest.
Short supply chain
Italian 00 flour and tomatoes, local mozzarella, vegetables from two farms nearby.
Room for walk-ins
Twelve bar seats are never booked, so a spontaneous Tuesday still works.
Fridays fill up by Wednesday
Book online in a minute, or take your chances at the bar. We keep twelve seats for walk-ins every night.