The Oven
Seventy-two hours of fermentation for a light, crisp pizza.
You can taste the time we give the dough.
For Gabriele, pizza is part of his journey in the kitchen: a meeting of tradition and exploration. The dough ferments for 72 hours, giving the pizza its light, crisp character. The menu has room for creativity and familiar favourites alike.
From oven to table
Plaga's pizzas
Pizza, up close.
Swipe to explore
- Lightness
- Fragrance
- Digestibility