Drop 1 — Friday 26th June

The 1583

The 1583 72 hours. That's how long this dough waits before it meets the fire. Cold fermented in Caputo Nuvola — the flour Neapolitan masters trust — stretched by hand and loaded with San Marzano tomato, fior di latte, caramelised red onion, house Italian sausage, and pepperoni. Finished with aged Parmesan snow, a thread of cold-pressed extra virgin olive oil, and a drizzle of hot honey. Into the Gozney at 485°C. Ninety seconds. Out. Twelve inches of something you won't find anywhere else in Nantwich.