We’ve spent the last ten years obsessing over one thing — creating the ultimate sourdough pizza. Our sourdough is handmade in house double fermented for a minimum of 72 hours.

It all started with a love of pizza (obviously). We admired the blistered crust — or cornicione — of a true Neapolitan, and the iconic Italian ingredients like world-famous Caputo flour and sweet San Marzano tomatoes. But what we didn’t love? The soggy, soupy centre from just 60 seconds in the oven — and the heavy, hard-to-digest feeling that followed.

On the flip side, we’ve always been into the crunch, bite, and bold flavour of a New York slice. So, we tore up the rulebook and created our own style — a pizza that blends the beauty of Naples with the bite of NYC.

We’ve taken the best ingredients straight from Italy, added our own aged sourdough starter, and thrown in bold, edgy flavours to create something totally original — and totally addictive.

We call it: “the love child of Neapolitan and New York pizza.”

All the good looks of its mother from Naples, with the attitude and edge of its father from the Big Apple.

This isn’t Neapolitan pizza.

This isn’t New York pizza.

This is Pizza Punks.