// 001 — Our Obsession
BORN FROM THE FLAME
Every pizza at Inferno is a ritual. We import volcanic stone from Mount Etna, hand-select San Marzano tomatoes from Campania, and ferment our dough for exactly 72 hours. The result? A crust that shatters, a sauce that sings, and a center that stays perfectly molten.
We don't make fast food. We make fire art. Our ovens run at 900°F around the clock, and our pizzaiolos have trained for over a decade in Naples.
900°
Oven Temperature
72H
Dough Fermentation
47
Ingredients Sourced
9K+
Pies Fired Monthly
