Our story
Named for a nonno’s oak fire.
Giulia grew up watching her nonno feed oak into his oven outside Naples. Tom grew up surfing Palm Beach and eating whatever was cheapest. They met working a pizza van at the Currumbin markets, and in 2019 they put a proper oven in a tiny shop on the strip.
There’s not much oak on the Gold Coast, so the oven burns local ironbark. The name stuck anyway. The dough is flour, water, salt and time. Tom runs the fire, Giulia runs everything else, and the pizzas come out blistered, soft in the middle and a bit charred on the edges, the way they should.
“If the crust doesn’t have a few leopard spots, it goes back in.”Tom, on the oven, most nights




