Sixty seconds at 900°. Then it's yours.

One oak fire, lit at nine.

We light the oven with split Ontario oak every morning and it doesn't go out until close. That live fire is the whole point — it chars the crust in seconds and leaves the centre soft.

The dough is mixed two days ahead and cold-proofed slow, so it's light, blistered, and easy to digest. Nothing frozen, nothing par-baked. When the dough's gone for the day, that's the day.