ABOUT OUR PIZZAS
The Egyptians and Mesopotamians gave us the first bread ovens around 5000 years ago. Like ours, the Ancients’ ovens were made from clay and straw and bread was so important it was used as payment in kind for salaries and taxes. Millennia later, we tried the same trade with our waiters at Molly’s too, but they’d have none of it!
Now, to get to the reason for visiting The Clay Oven at Molly’s. Tradition has it that real pizzas are cooked in a wood-fired oven and we refuse to change tradition. To us, it’s very much a guarantee of quality.
It’s all about flames! First, we get the clay oven hot … seriously hot, sometimes reaching up to 500 degrees Celsius. Our “pizzaiolo” (pizza baker) then moulds our hand made dough to shape, ladles on some of our home made tomato base, then sprinkles a mound of Mozzarella cheese and the freshest of toppings on top.
The magic then happens! Cooking time is very short, averaging a few minutes or so.
This very intense cooking in a wood-fired oven is what makes the pizza crisp and tasty. Textures are preserved, bases are crisp and golden on the surface, moist and melt-in-the-mouth.
We call it AUTHENTIC ARTISANAL ARTISTRY.
We hope you enjoy our pizza as much as we do.
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