How we make the perfect Neapolitan Margherita
- Hand made dough allowed to ferment between 24-48 hours.
- Home made San Marzano tomato sauce lightly seasoned with oregano, rock salt, black pepper & basil leaves🍅
- Mouthwatering Macroom buffalo mozzarella🐂
- Topped with a sprinkle of parmesan & a couple of basil leaves🧀
- Cooked to perfection in our wood fired oven at 450 degrees for 90 seconds🔥