Our story
Three things, done without hurry.
Synee started with a simple question: what happens to a pizza when nobody is in a hurry? The answer came after many rounds of testing flour, water and time, until we had a dough that rises slowly and reaches the table light.
Every day follows the same routine. In the morning we open the dough that has rested for two days. In the afternoon we light the oven. At night, each pizza spends just over a minute in front of the fire and goes straight to you.
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The dough
Flour, water, salt and a pinch of yeast. Then 48 hours of rest in the cold. Time is what gives it flavour, lightness and an airy crust.
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The oven
Wood keeps the stone close to 450 °C. A pizza bakes in about 90 seconds: enough to char the crust without drying out the topping.
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The ingredients
House sauce made with nothing but tomato and salt, fresh cheeses and basil. Few ingredients per pizza, so each one stands out.
