After a long day of hiking and some mediocre (over-hyped) fish and chips up the hill, we stopped to enjoy the shade and outdoor breezes while viewing the peaceful harbor. Though it was warm weather and we weren't particularly hungry, the pizza combinations were intriguing, so we decided to try one. What a delight! I could see some hopeful signs that this was not going to be ordinary. The double-deck oven (maintaining high heat by rotating/alternating bake locations); the careful deck brushing to prevent the previous bake's cornmeal from scorching; a long-handled perforated turning tool .... But the super-favorable sign were the lidded, white ferment tubs with the dough. I watched the pizzaiolo use a bench knife to cut a portion of the dough and then pull a supple and stretchy ball from the tub. That dough - and your taste buds will really appreciate that - was given the flavor building gift of time. Resting, fermenting, and getting better with a slow and patient 48-hour rise means the best combination of chew, rise, color, and crackle. Our pizza was to the table in about 15 minutes, and it was a delight! Sit and watch the boats or browse the eclectic items in the resale shop. Our pizza (again, Parma) was topped with a very light tomato sauce, perfectly ripe golden tomatoes, Parma ham, shaved Parmesan, rocket. I added chili oil and my hubby did not. (We abandon the fish and chips in the bin.) I would definitely get pizza again, as the dough is the real deal. These folks have committed to flavor. As of 08 Jul 2026, CUBO is open Wednesday through Sunday until 9 pm. They are waiting on license, but have plenty of lovely NA beer, juice, soda options. Enjoy the harbor view from Arch 16 and get some great pizza. read more

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