Behind the Scenes of Our Wood-Fired Kitchen

You might see our chefs lifting pizzas near the top of our wood-fired oven. We call it flavour doming. It is a quick technique we use to ensure the toppings are perfectly melted and the crust gets one final blast of intense heat before it reaches your plate. It is exactly that kind of attention to detail that keeps our sourdough base light, charred, and consistent every time we fire up.

Running a wood-fired pizza station is more than just flipping dough. It is a daily rhythm. We start our mornings by making mozzarella from scratch, three times a day, to get that specific creaminess you just cannot fake. Our sourdough is fermented for 72 hours, which gives it that signature tang and airy texture that stands up to 400 degrees of heat.

Whether we are pulling up to a large event with our 2000kg trailer or setting up an Ooni station for a private balcony gathering, the goal stays the same: theatre and taste. We want you to see the process. From the chefs stretching the dough by hand to the smell of hardwood logs burning in the oven, it is meant to be a live show. If you have guests with dietary needs or specific cravings, just let us know. We treat our catering menu like our restaurant menu—fresh, customizable, and always wood-fired.