Who We Are
We started Volcano Wood-Fired Pizzas in 2009 with one simple ethos in mind: don’t serve anything we wouldn’t feed our own kids.
The goal to create simple but exceptional food drew us to the traditional cuisines of Italy. Our dough is based on the classic Neapolitan technique. Four ingredients, flour, water, yeast and salt, ferment over 48-72 hours into a dough with great flavour and texture.
Just like in Naples, we create a thin crust which goes crispy on the bottom and irresistibly charred and chewy around the edges after its quick stint in our woodfired oven.
Our sauce recipe came to us via a good friend’s Sicilian grandmother. We start with the richest tomatoes we can find and long simmer them with onions, garlic and herbs until we get a thick sauce with great concentrated flavour.