Our Story

One oven, one short menu

Antika started the way most good pizzerias do — with one oven, a short menu, and a stubborn belief that a pizza is only as good as the dough underneath it.

We still make the dough in-house and let it proof slowly, because a rushed base is a base you can taste. It goes into a wood-fired oven that runs hot enough to blister the crust in ninety seconds, leaving the centre soft and the edge airy.

The toppings are kept short on purpose. Good tomatoes, real mozzarella, oil that tastes of olives. Nothing on the pizza that doesn't need to be there.

“The taste that never leaves.”