Our story
Lahaye was born on a corner of Torenstraat in 2017, when Karim El-Lahaye traded a decade of Neapolitan kitchen shifts for his own oven in Den Haag's city-centre. He brought one thing with him: a 72-hour cold-ferment dough recipe scrawled on a napkin from a pizzeria in Napoli's Quartieri Spagnoli.
The neighbourhood took to it quickly. Regulars from the Binnenhof offices, families from the Rivierenbuurt, students ducking in from the rain — all drawn by the same smell drifting out onto the cobblestones: charred crust, fresh basil, honest olive oil.
We don't rush it. The dough rests until it's ready. The oven runs at 430 °C. That's the whole secret, and we're not hiding it.