To Andrea Carletti, our Venetian pizza chef, an authentically made pizza is not just a dish, but a form of art and culture. Andrea uses the world-renowned Italian soft wheat flour type 00 to make our dough using traditional artisan techniques. It is then left to proof for up to 96 hours, hand-stretched to order and topped with market fresh ingredients. This lengthy proofing process makes the base extremely light, healthy and digestible as the dough is allowed to fully ferment its yeast content (which means none makes it to your stomach!). This little-known process is rarely used because so much time and skill is required. We’re sure you’ll taste the difference.