Fire & Dough

We make wood-fired pizza from the back of our beautifully restored vintage horsebox. We are available to book at your event.

We make wood-fired pizza from the back of our beautifully restored vintage horsebox. It starts with the dough. We use a simple lean dough recipe with a 48 hour fermentation time. We then top our pizzas with the best ingredients we can find. Our Fior di Latte mozzarella is shipped in twice a week from Campania, our flour comes from Antico Molino Caputo in Naples, our San Marzano tomatoes come from the foothills of Mt Vesuvius, the Parmigiano Reggiano is aged for a minimum of 24 months and is added to all our pizzas. The rest of the ingredients are sourced here in Britain, locally, and vary according to the seasons. All of these ingredients are then combined by our Pizzaiolos and then cooked in a 600kg wood fired pizza oven at 500°C. Our pizzas take just 60 seconds in the oven.