How Forno Rosso started
Two friends, one oven and a borrowed scooter. Forno Rosso opened in 1998 on a corner where nobody expected a pizzeria to last the winter. It did, because the dough was right and the box arrived hot.
We still make the dough every morning, still cut the basil by hand, and still argue about whether pineapple belongs on a pizza. It does not, but you can have it.
What we insist on
- Dough made this morning, proved for 48 hours
- One oven, wood only, 450 degrees
- Nothing frozen, nothing pre-shredded
- A box that keeps the crust crisp to your door
Who bakes
A kitchen of five. Two on dough, two on the oven, one on the phone. You will hear them if you ring at seven on a Friday.
Good to know
Do you take allergies into account?
Every product lists its allergens. Add a note to your order and the kitchen reads it before they start.
Can I order for later?
Yes. Pick a time at checkout and we start the dough when it is due.
Do you do gluten-free?
We bake gluten-free bases in the same oven, so traces are possible. Tell us in the note if that matters to you.
How do I pay?
Online at checkout, or in cash at the door.