The fieldThe flourThe doughThe tomatoThe fireYour table
Wood-fired pizza · Riyadh
Ardo
Every pizza starts in a field. Scroll and watch ours become dinner.
Scroll to bake01The fieldBorn in
Born in
the field.
Our wheat grows slow under the sun, harvested when the grain is full and golden.
02The flourStone-
Stone-
milled.
Ground cold between stone, so the flour keeps its flavour and its strength.
03The dough48 hours,
48 hours,
never rushed.
Flour, water, salt and time. Stretched by hand every morning.
04The tomatoSun-
Sun-
ripened.
Tomatoes picked at their reddest, crushed by hand, with fresh mozzarella and basil.
05The fire90 seconds
90 seconds
of fire.
450° of oak fire. The crust blisters, the cheese bubbles, and it is done.
06Your tableWildly good
Wildly good
pizza.
From the field to your table. Hot, blistered and ready when you are.