Bufala

There is a version of this pizza that tastes like a Capri afternoon, and it starts with cheese that was made yesterday.

• Buffalo mozzarella, torn, never sliced.
• Cherry tomatoes, sweet and a little sharp.
• Fresh basil, added after the oven.
• Olive oil, poured cold at the end.

Neapolitan dough, 30cm, stretched by hand and baked hot enough to blister the crust in ninety seconds. The mozzarella goes on raw and melts just enough to slump into the tomatoes, so you get cream against acid, char against soft. It is a vegetarian pizza, and it is the one on this menu that depends entirely on the cheese being fresh. Contains: gluten, dairy.