The Dainty - Pizzeria

Our pizza is a sourdough approach to the Neapolitan tradition.
This slow dough approach means the space in our little shop is largely taken up by fermenting dough…at least 3 days worth, usually more.
We wanted to bring Chamonix pizza made with great quality ingredients, which are ethically sourced and often organic.
We found a space to pack everything into, and after months of work trying to fit everything in, like a very long game of Tetris, we got the right fit. It’s a little cramped, but we love it, it’s our little Dainty!