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栃木県産小麦と北海道産小麦をブレンドした　低温発酵のピザ生地に

イタリアのフレッシュチーズと　真っ赤なトマトソース

１枚づつ　手で伸ばし　４００℃を超える薪窯で　約２分

じんわりとしたおいしさの余韻　食べ飽きない　落ち着いた味わい

 

 

Pizza dough of the low temperature fermentation that blended wheat of Tochigi and wheat of Hokkaido.

Italian fresh cheese.

A bright red tomato source.

We stretch the Pizza dough by one piece by hand.

We bake it by a firewood kiln more than 400 degrees for about two minutes.

The lingering sound of the taste that I gradually did.

I eat and do not get tired.

Calm taste.