Neapolitan-style pizzas have just been launched recently at Artichoke. They are made from dough that‘s been slow-fermented for 96 hours, then baked at 500 degrees for less than 90 seconds. This gives them a distinct smoky chewiness that I find very appealing.
One of Chef-owner Bjorn’s personal favourites is the “Croque Manoushe” which comes topped with Wagyu ham, two eggs, mozzarella, Parmesan, za’atar and tomato. Doesn’t it sound like the perfect all-day breakfast pizza? 😄