The journal

The pesto, crushed in a mortar. Never blended.

A blender heats the basil and turns it black. The mortar crushes it cold and keeps the green and the scent. It takes longer, and you can taste it.

The dough, after its night.

Between 24 and 72 hours of slow fermentation. This is what makes the difference: a rushed dough stays heavy, a dough that took its time digests without you noticing.

A workshop is not something you describe, it is something you do.

Everyone stretches their own dough, picks their own toppings, and leaves with their own pizza. The oven is right there. That is the moment they remember.

For those who like it: homemade chilli oil.

It is not on the menu, you have to ask for it. A few drops on a slice fresh from the oven, and you understand.