About us
Tye Air started as a single oven in the back of a hardware shop on Ferrymill Road. The dough recipe has not changed since — a slow, three-day cold ferment that gives the crust its blister and chew.
We do a small number of things and try to do them properly. The tomatoes come from one farm, the mozzarella arrives twice a week, and the oven runs at 450°C from open until close.
No reservations, no delivery app. Call us, or come and stand by the oven for a few minutes.
