We decided that there were enough FANTASTIC pizza joints serving extraordinary Neapolitan pies, and that, actually, we wanted something a little easier to share, a little easier to pick up (as you wander onto the roof with a cocktail) and a little crisper. We didn't want a base quite as crispy as a Roma pie and so, after Ian Connolly, our executive chef returned from a stint training in a pizza academy in Lazio, along with his chief pizza maker, we realised the style we were after was an 'Italiano' base - softer than a Roma, but cooked at the same temperature, with a Neapolitan style crust. The closest in style would be a New York pizza which was brought from Napoli and adapted to American tastes, so as to create a pick-able up-able slice. The toppings are inspired by Ian's trip to Lazio but with lots of Irish & American influences also. We hope to do lots of 'pizza parties' with 20/25 quid a head menus, including starters, pizzas, salads and desserts, very accessible prices we think!