Our Dough
Over the years we have spent countless hours trialling every type of dough you can imagine - direct, biga, poolish, sourdough and every combination inbetween. The best dough we have found is our 72 hour sourdough recipe. Giving the dough 72 hours to mature not only gives the friendly bacteria time to do it’s work and develop a deep flavour, but it also allows the gluten time to relax, making a more digestible and light pizza. The byproduct of our long fermentation time is a build up of gases which gives us our pillowy, airy crusts with the signature leopard print, making each pizza unique.
We don’t take any shortcuts with our dough, it is the cornerstone of what we do, which is why we’re often up at 2am feeding the starter, there’s a fine line between method and madness.
Ingredients
A large (and delicious) part of our work is constantly tasting new ingredients to make our pizzas as balanced as possible, there is no substitution for using the very best ingredients. For years we have worked with Nanona, an importer of Italian goods, to source the ingredients we cannot find locally, their dedication to finding the very best products is what we think makes them special.
We are delighted to be using mozzarella produced in Somerset, as mozzarella is a young cheese, it is much better when it is fresh, we receieve our mozzarella the day after the cow has been milked which gives it an incredibly rich and creamy flavour.
We partner with several local small farms and social enterprises who produce responsibly grown vegatables and other goods. It is of increasing importance to reduce farm to fork distances and to choose ethically produced food, and we think it tastes amazing too.
Our vegan mozzarella is made in England by Casadei Foods, we think it’s the best on the market, we’d love any feedback.
Our Style
The best pizza we have ever tried has been in Naples, we love the idea of the long and careful process of making the dough days in advance, in contrast to the brutal heat of a 400 degree oven which cooks it in all of 90 seconds, take your eyes off the oven for 5 seconds and you’re done for. We also love that each pizza is their own work of art, no two are the same, with different patterns on the crust.
The idea behind Neapolitan pizza is a short cooking time to retain moisture so the pizza doesn’t become too dry, sometimes this can mean a bit of a messy eat, but don’t worry, we bring lots of napkins.
Our Menu
We try to cater for all allergens, we have vegan, veggie, dairy free and meat options. We also try to use as many seasonal ingredients as we can and have a rolling special option to showcase our suppliers’ best ingredients. Unfortunately we don’t currently have a gluten free option as standard, however, this can be provided upon request.
For private events we can tailor our menu to our customer’s needs, just let us know.