That's me, Jim, with my first frozen Papi Jim's pizza, the one that got into the local paper.
I'm Jim, and I've loved making pizza for around 10 years now. It's been a long learning curve, especially when it comes to getting the dough right. I started cooking pizzas in my home oven, then moved on to an Ooni Fyra, and now I use a Gozney oven.
Pizza Friday is a real thing in our house, and it beats a takeaway every single time.
When my daughter was born a few years ago, pizza became even more special. When she was old enough, I gave her her first little bite of pizza and she seemed to love it. Well, we think she did. But once she learnt to talk, there was no doubt. Every time pizza came out the oven she would shout, "Pizza! Pizza! Pizza!" and get so excited.
That is probably where Papi Jim's really started.
I often spoke to friends and family about pizza, and what came up again and again was that they wished they could get pizza like that locally. Not a chain, and not something that turns up lukewarm in a box twenty minutes after it was any good.
The dough is the hardest part to master, but when you get it right, it is the most rewarding part too. Let's face it, the dough is about 70% of what makes a great pizza. Ours is made in small batches from five simple ingredients, with nothing artificial in it, and fermented for 24 hours.
So rather than trying to explain how to do it, I decided to just go and make them for people.
What we make is the classics. Pepperoni, margherita, ham and mushroom. The difference is underneath, a light and airy Neapolitan-style base, and we are generous with the mozzarella and the toppings.
We set up at a couple of spots around Stourbridge and make the pizzas fresh on the day, cooked to order while you wait. Dates go up on Facebook and Instagram as soon as they are booked.
We also supply frozen pizzas to farm shops, butchers and delis nearby. Same dough, same small batches, par-baked so you finish them off in your own oven. If you run a shop and you'd like to stock us, get in touch and we'll sort it out.
For me, Papi Jim's has never really been about pizza on its own. It is about handing someone a box they are actually looking forward to opening.
The oven at full tilt, just before a pizza goes in.
On the day
Cooking at the pop-ups
We set up at a couple of spots around Stourbridge and make the pizzas fresh on the day, cooked to order while you wait.
Follow us on social media to find out where we are popping up next.