How we make them
No shortcuts
Dough fermented for 24 hours
Five simple ingredients, no nasties. The long ferment is what gives you a light, airy crust instead of a cracker.
Par-baked, then frozen
We bake them just enough in our own oven, then freeze them fresh so nothing is lost. You finish them off at home.
Small batches, by hand
Every one stretched by hand. Nothing comes off a production line.
Cooking them
Freezer to table
Oven as hot as it goes. Straight from frozen onto a tray or a stone, no defrosting. Give it five to ten minutes until the cheese is bubbling and the crust has caught a bit of colour.
That's it. No kit, no faff.
Stockists
Want to sell our pizzas?
We work with farm shops, butchers and delis. Good margins, no minimum order to get started, and we'll sort you out with everything you need.
Trade enquiries