PIZZA KILN
pizza with character
My Approach
Creating superb wood-fired pizza is a combination of the right skills, the right equipment and above all else, the right ingredients.
I will only use the best quality ingredients. Where feasible I like them to be locally grown/made & sourced. No point shipping goods halfway round the world if fine quality is available down the road. I care about the enviroment and my community and I want to reflect these values in how I run this 'pop-up' pizza venture. I call it 'pop-up' because it won't be open every day (I have a 9-5 day job), but I'll fire up the kiln once a month - usually on a Friday evening - and I'll always try and give at least 1 week's notice to give you chance to book.
Why do you need to book? It's simple really; each pizza is handmade & baked by me and needs a little focus time to prep, manage the fire in the kiln and bake. I allow 15mins per pizza to do this, so book two slots if you are ordering two or three pizzas. The Pizza Kiln is the perfect size to bake a 10-12 inch pizza - one at a time. So if I didn't operate a booking system, you could be waiting around for quite some time! Better to book a 15min slot between 5:00pm and 8:30pm and you can watch your pizza be baked and then whisk it straight away for munching.
