We’re unconventional. We make our unique sourdough using a combination of sourdough and wild yeast, made from tomato and basil water, giving our dough a distinctive flavour and structure. All of our pizzas are available as a vegan option.
The Horse Box
Our double horsebox has been kitted out with all the equipment we need including a traditional wood-fired oven so we can bring you the best pizzas north of Naples. In our new oven, pizzas cook at 400°C+. We are mobile and can be found at a number of locations throughout Bristol and the South West. Keep an eye on our events page to see where we are.
San Marzano Tomato Sauce, Fior di Latte Mozzarella, Basil and Olive Oil
Fior di Latte Mozzarella, Portobello Mushrooms, Truffle Oil and Rocket
San Marzano Tomato Sauce, Fior di Latte, Roasted Aubergine and Grana Padano Cheese
San Marzano Tomato Sauce, Fior di Latte, Roasted Sweet Romano Peppers, Chilli Flakes and Basil
San Marzano Tomato Sauce, Fior di Latte, Artichokes, Fresh Rocket, Lemon and Toasted Pine Nuts
Fior di Latte Mozzarella, Cherry Tomatoes, Fresh Bail, Chilli Oil
*all available with vegan mozzarella
Our dough is unique. We take tomatoes and basil, add them to water in a fermentation jar and develop for 7 days. What we end up with in these jars, other than the occasional threat of an explosive mess, is wild yeast. Like a sourdough starter, this method makes use of the naturally occurring yeast in the air (yeast surrounds us, though we don’t see it). Over time, the airborne yeast begins to colonise inside the jar. It feeds on the sugars of the fruit and turns them into alcohol and carbon dioxide, eventually creating bubbles that signal fermentation. It becomes what we call “wild yeast water.”
The wild yeast water is used in a combination of commercial yeast and traditional sourdough. When mixed with flour, salt and water it comes together to produce our dough.
The dough is cold proved for 72 hours to allow the flavours to develop before being rolled into balls, stretched and cooked in our 400°C+ wood-fired oven.