What we bake — Your Business Name

The pizzas

Margherita
Tomato, mozzarella, basil, olive oil. The one that tells you whether a place is any good.
The house pizza
What we make when nobody is watching, and what most people come back for.
Meat
Cured meats and sausage, without burying the base under them.
Vegetables
Whatever is good this month, roasted properly rather than scattered raw.
White pizzas
No tomato, more cheese and herbs, for people who know what they want.
Calzone
Folded, sealed and baked, for when a pizza is not enough.
By the slice
At lunchtime, reheated properly rather than sitting under a lamp.
For children
Smaller, simpler, and cut into pieces they can hold.
Sides and salads
Something green, garlic bread, and the things that go with a beer.
Puddings
Two or three, made here, enough to finish on.

A few things people ask for, paid for here and collected or delivered.

1
The dough waits
Mixed the day before and left to ferment slowly, which is what makes it light and easy to digest.
2
Stretched by hand
No rolling pin, no pressed bases, and a rim that puffs in the oven.
3
Fewer toppings, better ones
Enough to taste each thing on the pizza.
4
Ring ahead
Tell us when you are coming and it will be out of the oven as you arrive.

Photo: Yusuf Çelik / Pexels

Photo: Piotr Arnoldes / Pexels

What it looks like when the oven is full and the boxes are stacking up.

How long does a pizza take?

Minutes in the oven once it is your turn. Ring ahead at busy times and we will time it for your arrival.

Do you deliver?

Tell us where you are and we will say honestly whether we can get it to you hot.

What sizes do you do?

The sizes are on the menu. If you are feeding a crowd, ring and we will tell you how many to order.

Can I change the toppings?

Within reason, yes. Ask and we will tell you what works.

Do you have gluten-free bases?

Ask what we have on the day. We work in a kitchen full of flour, so we cannot promise no traces.

Can I book a table?

For a group, ring. For two, just come in.