Forno Alto Pizzeria
Forno Alto Demo
Oven right now485 °CNext pizza out in 90 s

Wood-fired, Neapolitan

485 degrees. Ninety seconds.

Twelve pizzas, one oven, dough that took three days to be ready for it. Eat in or collect. We do not deliver, because a pizza should not sit in a box.

Order for collectionSee the menu

The dough

Seventy-two hours, then ninety seconds.

Flour, water, salt and a little yeast. The time is the recipe. The bar below is drawn to scale, which is why the bake is a sliver.

Day 1Mix and bulk ferment, 24 h at 18 °C
Day 2Balled at 250 g, 24 h cold
Day 3Out of the fridge 4 h before service
90 sBake
Flour-dusted hands stretching a dough ball
Stretched by hand, never rolled. The rim keeps its air.
A margherita pizza on a marble counter with a glass of red wine
Margherita. Leopard spots on the crust are the sign it was hot enough.

Collection

Order now, walk over in twenty.

Hours
Tue to Thu
17:00 to 22:00
Fri, Sat
12:00 to 23:00
Sun
12:00 to 21:00
Mon
Closed
Find us31 Foundry Lane, corner of the square. Collection from the side hatch.
Phone(555) 031-9900
Good to knowPizzas are boxed at 90 seconds and are best within ten minutes. Pick a slot you can make.
Total, pay at the hatch$17
Ready at 19:00