REC · 00:00:00:00
OPTICS 85mm T1.4 ANAMORPHIC
HEARTH TEMP 485°C
SHUTTER 1/48s · ISO 800
STATUS VAULT LOCKED
24 FPS · 4K UHD
DOC MO · STONE-FIRED DIGITAL · 2026

STONE-FIRED
DIGITAL

Neapolitan alchemy locked in volcanic stone. Interactive canvas scroll scrub, aerodynamic topping configurator, and 72-hour cold-fermented dough backed by the Pizza Bank Vault.

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CANVAS RATIO 16:9 · GPU ACCEL
Chapter 01 · Signature Reserves

The Three Masterworks

Engineered with astronomical precision. Hand-stretched fermented dough baked upon 485°C Mount Vesuvius volcanic slate in precisely 90 seconds.

Margherita Verace Pizza CLASSIC RESERVE 01

Margherita Verace

$18

San Marzano DOP Pomodoro, Fior di Latte di Agerola pools, 3 whole leaves of sweet Genovese basil, cold-pressed olive oil, Maldon sea salt crystal dust.

CORNING: 72H BIGA · BAKE: 90S
Prosciutto e Burrata Pizza SIGNATURE RESERVE 02

Prosciutto e Burrata

$26

24-month cured Prosciutto di Parma draped over molten fior di latte, whole torn burrata center oozing rich cream, wild arugula, Parmigiano Reggiano ribbons.

CREAM CENTER · AGED 24MO
Tartufo Nero Pizza BLACK TRUFFLE 03

Tartufo Nero

$34

Umbrian Tuber Melanosporum black truffle shavings shaved tableside, white truffle infused cream base, smoked provola, roasted garlic cloves, gold flake specks.

TUBER MELANOSPORUM · GOLD
Chapter 04 · The Konfigurator

Build Your Vault Pizza

Customise diameter, foundation, and top-tier reserve ingredients. Every selection triggers real-time aerodynamic fly animations into your live bill of materials.

Active Pizza Preview
30 CM
BASE: MARGHERITA VERACE
DIAMETER: 30 CM / 12"
HYDRATION: 74%
01 · SELECT DIAMETER (CONCENTRIC SVG CRUST)
26
Piccola
26 cm · 10"
30
Media
30 cm · 12"
34
Grande
34 cm · 14"
02 · ADD RESERVE INGREDIENTS (CLICK TO FLY)
San Marzano
San Marzano DOP
+$3.00
Fior di Latte
Fior di Latte
+$4.00
Prosciutto Parma
Prosciutto Parma
+$6.00
Black Truffle
Black Truffle
+$8.00
Basilico
Fresh Basilico
+$2.00
Provola
Smoked Provola
+$4.00
VAULT PRICE TOTAL $22.00
Chapter 02 · Pure Discipline

The Sacred Simplicity of La Margherita Verace

We treat Neapolitan pizza not as casual nourishment, but as an inviolable covenant between fire, stone, and time. Our sourdough mother has breathed since 1984, feeding on stone-ground Italian wheat with zero artificial leaveners.

When kissed by the 485°C embers inside the stone chamber, the trapped hydration vaporises instantly, lifting the leopard-spotted cornicione into an airy, cloud-like crumb that melts upon contact.

01 / HYDRATION

74% Cold Ferment

72 hours of slow enzymatic breakdown producing deep umami without digestive heaviness.

02 / VOLCANIC HEARTH

Mt. Vesuvius Basalt

Porous volcanic stone floor absorbing humidity for blistered, crisp crust edges.

Margherita Verace Editorial
DOC MO
CERTIFIED
100% VERACE
METRIC // 01
0°C

Stone Temperature

Hardwood white oak hearth heated to extreme Neapolitan thermodynamic threshold.

METRIC // 02
0s

Flash Bake Window

Instant cornicione bloom sealing mozzarella moisture without boiling away olive oil aromatics.

METRIC // 03
0h

Wild Fermentation

Double-stage cold proofing in humidity-controlled cedar vaults for maximum lactic complexity.

METRIC // 04
0/ 07

Core Vault Reserves

Seven guarded regional ingredients directly imported under denomination protected origins.

Roaring Neapolitan Stone Oven
THE PROCESS // THE STONE HEARTH

Forged in 485°C Embers

No conveyor belts. No gas assist. Only dry seasoned oak, volcanic basalt stone, and our pizzaioli reading the flame's color like sheet music.

VAULT INGREDIENTS
SAN MARZANO DOP
FIOR DI LATTE D'AGEROLA
PROSCIUTTO DI PARMA 24MO
TUBER MELANOSPORUM TRUFFLE
PARMIGIANO REGGIANO DOP
CAPUTO TIPO '00' FLOUR
BASILICO GENOVESE DOP
SAN MARZANO DOP
FIOR DI LATTE D'AGEROLA
PROSCIUTTO DI PARMA 24MO
TUBER MELANOSPORUM TRUFFLE
PARMIGIANO REGGIANO DOP
CAPUTO TIPO '00' FLOUR
BASILICO GENOVESE DOP
LEOPARD CORNICIONE
72-HOUR WILD BIGA FERMENT
VESUVIUS VOLCANIC SLATE
485°C FLASH BAKE
EXTRA VIRGIN COLD-PRESSED
NATURAL SOURDOUGH STARTER
LEOPARD CORNICIONE
72-HOUR WILD BIGA FERMENT
VESUVIUS VOLCANIC SLATE
485°C FLASH BAKE
EXTRA VIRGIN COLD-PRESSED
NATURAL SOURDOUGH STARTER
Chapter 03 · Single-Origin Sourcing

The Vault Ingredients

Every component is traceable to its singular Italian terroir. No industrial concentrates, no compromises.

Wood-fired stone oven
VESUVIUS BASALT HEARTH · 485°C

The Neapolitan Stone Chamber

Hand-built by third-generation brick artisans using Vesuvian volcanic mortar and dense refractory stones. Retains radiant thermal inertia capable of baking dough from raw to caramelised leopard crumb in 90 seconds flat.

San Marzano DOP Tomatoes
VALLE DEL SARNO · CAMPANIA

San Marzano DOP

Grown directly in rich volcanic soil at the foot of Vesuvius. Hand-crushed with sweet balanced acidity and low seed count.

Fior di Latte di Agerola
MONTI LATTARI · AGEROLA

Fior di Latte Agerolese

Crafted from jersey cow milk with slow draining method. Melts in moist pools without rendering excess watery whey on high heat.

Prosciutto di Parma
LANGHIRANO · EMILIA-ROMAGNA

Prosciutto di Parma 24mo

Cured solely with sea salt and the gentle Apennine mountain breeze for two full years. Paper-thin ribbons with sweet nutty notes.

Black Winter Truffle
NORCIA · UMBRIA

Tuber Melanosporum

Foraged in wild oak groves using trained Lagotto Romagnolo canines. Intense earthy perfume with complex cacao and forest floor notes.

Chapter 05 · The Philosophy

The Vault Archive

Deep-dive field notes on fermentation biochemistry, stone oven thermodynamics, and Neapolitan culinary geometry.

01
FERMENTATION

The 72-Hour Biga Protocol

How extended cold proofing transforms tight gluten bonds into delicate honeycomb alveolar structures that feel weightless.

Read Dispatch
02
THERMODYNAMICS

The 485° Flash Point

Analyzing the Maillard reaction speed under extreme radiant heat, preventing moisture evaporation from the crushed San Marzano.

Read Dispatch
03
GEOLOGY

Vesuvius Basalt Hearth

Why synthetic ceramic floor substitutes fail to replicate the micro-porous steam wicking of authentic Mount Vesuvius stone.

Read Dispatch
04
PROVENANCE

Zero Compromise Sourcing

Direct micro-lot contracts with family farms across Campania, Emilia-Romagna, and Umbria to guarantee unadulterated excellence.

Read Dispatch
Chapter 06 · Tasting Vault

Reserve Your Vault Table

Limited seating at the Chef's Hearth Counter and Private Stone Booths. Experience tasting flights baked live before your eyes.

October 2026
MONTUEWEDTHUFRISATSUN
LUNCH SERVICE
12:00 PM
1:30 PM
2:30 PM
DINNER SEATING
6:30 PM
8:00 PM
9:30 PM
2 Guests