01
€12
Margherita
San Marzano, fior di latte, basil, Sicilian olive oil.
Ninth & Crust — wood-fired Neapolitan pizza in Elmwood since 2021
Elmwood — est. MMXXI
Ninety seconds
of oak fire
everything else takes two days
Scroll to enter
48h dough
450°C oak
48-HOUR DOUGHCAPUTO 00SAN MARZANO D.O.P.FIOR DI LATTEOAK, NEVER GAS450°C90 SECONDI
001 — Perché
Non abbiamo
fretta.
We do four things slowly so that one thing can happen fast. The dough rests two days. The tomatoes are crushed by hand the morning we use them. The oven burns oak until the floor reads four hundred and fifty degrees. Then the pizza cooks in ninety seconds.
002 — Le Pizze
Ten
pizzas.
No specials.
The list has not changed since 2021, and neither has the oven. Everything is stretched to order, dressed cold, and cooked in ninety seconds. Five of them are here; the rest are on the carta.
keep scrolling — the carta moves sideways
02
€16
Bufalina
Buffalo mozzarella, datterini, basil torn after the fire.
03
€15
Diavola
Beef soppressata, chilli honey, smoked scamorza.
08
€13
Patate e Rosmarino
Sliced potato, rosemary, fior di latte, sea salt.
10
€16
Mortadella
Mortadella, pistachio pesto, stracciatella, olive oil.
002 — Le Pizze
Ten pizzas.
No specials.
01
€12
Margherita
San Marzano, fior di latte, basil, Sicilian olive oil.
02
€16
Bufalina
Buffalo mozzarella, datterini, basil torn after the fire.
03
€15
Diavola
Beef soppressata, chilli honey, smoked scamorza.
08
€13
Patate e Rosmarino
Sliced potato, rosemary, fior di latte, sea salt.
10
€16
Mortadella
Mortadella, pistachio pesto, stracciatella, olive oil.
01/10
la classica
003 — Il Fuoco
Oak & beech
never gas
Open
the mouth
a floor you could not touch
20
°C
The dome holds the heat, the floor holds the number. A pizza lives on it for ninety seconds — long enough to blister the cornicione, short enough that the basil comes out still green.
The oven, mid-burn — 4:12pm, Tuesday
450°C
Floor temperature
90sec
Time in the oven
48hrs
Dough fermentation
0%
Gas in this building
004 — Il Rituale
Four moves,
two days apart
None of this is clever. It is the same four things every Neapolitan kitchen has done for two hundred years, done in the right order and not rushed.
01
L'impasto
Two days of doing nothing
Caputo 00, water, sea salt, a whisper of yeast. Mixed in four minutes, then left alone for forty-eight hours in a cold room. Time does the work we can't.
Step 01 of 04
02
Il pomodoro
Crushed by hand, never cooked
San Marzano grown in volcanic soil south of Naples. We open the tins the same morning and crush them by hand. No pan, no sugar, no oregano until the pizza is out.
Step 02 of 04
03
Il latte
Torn, never shredded
Fior di latte drained overnight so it doesn't flood the base, then torn by hand. Shredding it makes it melt like a machine. Tearing lets it pool.
Step 03 of 04
04
Il fuoco
Ninety seconds, one turn
Oak burned down to a bed of coals against the back wall. The pizza goes in on a wooden peel, gets one turn at forty-five seconds, and comes out blistered.
Step 04 of 04
005 — A Tavola
Kitchen closes 30 min before the room
Before & after
Antipasti
To start
Burrata & datterini
€11
Arancini, three
€8
Bruschette, three ways
€9
Insalate
On the side
Rucola & parmigiano
€7
Pere & pinoli
€9
Panzanella
€9
Dolci
After
Tiramisù
€8
Cannoli siciliani
€7
Gelato, three scoops
€7
Da bere
Alongside
Spritz all'arancia
€9
Limonata al basilico
€5
Espresso
€3
And 5 more, alongside the ten pizzas.
The full carta006 — Le Voci
01 / 03
“The crust has those little charred blisters you only get from a real fire. I have stopped making pizza at home.”
“Ninety seconds, they say. It shows — the basil still tastes like basil.”
“We drive past four pizza places to get here. On Fridays, five.”
007 — Prenota
Walk-ins welcome at the counter
PRENOTA
Orari
- Tue — Thu
- 17:00 — 22:00
- Fri — Sat
- 17:00 — 23:30
- Sunday
- 16:00 — 21:00
- Monday
- Closed. The oven rests.
Dove
14 Elmwood Lane
Elmwood, EW1 4TR
Under the green awning, next to the launderette. The oven is the first thing you will see.
Il fine settimana
Friday and Saturday we take the last order at 23:00 and stop stretching dough when it runs out.
Come early
48-HOUR DOUGHCAPUTO 00SAN MARZANO D.O.P.FIOR DI LATTEOAK, NEVER GAS450°C90 SECONDI