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London's first Stone Baked Pinsa Romana pizzas. A recipe formed over generations that is second to none The origin of the Pizza is claimed by many! But If we closely examine ancient scriptures, we find that the Pizza's precursors made their first appearance anywhere cooked leavened bread was baked. The ancient Romans prepared 'mense' by kneading a mix of water and spelt flour, then cooking the mix on searing hot stones. After the Romans had conquered ancient Egypt, yeasts were imported and added to mense's mix and the result was a very similar product to the Pizza, as we know it today. In Roman times this product was called 'Pinza' (literally 'Squashed' – from the Latin 'pinsa' or 'pinsere' to crush, to pound). The magic of mixing four ingredients: flour, water, salt and yeast, and then adding seasonings and toppings, it is now a science! This science has allowed the preparation of products that are easier to digest and do not lead to dehydration and bloating. These symptoms were caused by factors linked to incorrect dough maturation and not, as mistakenly believed, due to the leavening processes or pizza condiments. Today, with a gastro-archeological operation, the ancient Roman traditional 'pinza' has been brought back, as a combination of modern nutritional science and the wisdom of the past. All of our Pizzas (or Third millennium (or 21st Century) Pinzas!) are successful products where the goodness of their bases competes only with the quality of their toppings! They are lighter and more digestible than their illustrious ancestor because Spelt flour is now replaced by strictly non-GMO wheat flour, soy flour, rice flour, wheat sourdough. A special dough maturation process is employed and it involves at least 48 hours levitation. It is all completed by exclusively baking our products in our wood burning ovens (these are certified to comply with current regulations) or (these certified by DEFRA to comply with current regulations).