It all started when Dan, the founder of 600 degrees, visited The Amalfi Coast on his honeymoon and spent some time in Naples, the home of the Neapolitan Pizza.
With his passion for cooking, this gave him the inspiration to perfect his own homemade pizza dough and follow the authentic methods of pizza making.
Wanting to share this passion and see more people enjoy his pizza creations, 600 degrees was born!
Each day, the dough is freshly made in the 600 degrees kitchen using only the finest Caputo flour, yeast, salt and water, and then left to prove for at least 24hrs. This gives the dough the characteristic chewy bubbly crust with a crisp finish that’s a lot easier to digest. Using the finest San Marzano tomatoes and Fior Di Latte cheese from the Campania region, the pizzas are cooked in a traditional wood fired oven right in front of your eyes!
You’ll find amazing Neapolitan classics as well as some adventurous flavours utilising local ingredients such as Smithy mushrooms… let’s call it the best of British & Italian!