What makes great Pizza?
Our stone-baked pizzas are an absolute favourite on our menu. Previously served only on Fridays, the revision of our weekend service means that we now offer these Neapolitan showstoppers on Saturday lunchtime too!
Our pizzas are made over a meticulous two-day period. Once mixed and kneaded the process involves the kitchen team letting the dough prove for 48 hours to allow the mix to rise and flavour develop. It is then stretched (and tossed if they’re feeling confident) and slathered with rich homemade tomato sauce. The sauce is topped with a grated cheese mix (secret ratios) and finished with the selected toppings. We have a dedicated Gozney Pizza Oven designed in the Napoli aesthetic, lined with a thick stone floor and using an intense rolling flame. It cooks the pizza at 350° for a few minutes so that you can have your pizza red hot and presented with sides of your choice in the minimum time possible.
Plus, everyone can enjoy this treat with smaller pizzas for children, gluten-free bases available and extra toppings upon request to really “build your own”.
So, which are the staff favourites?
We put them on the spot to discover the victor. Our ‘Quattro Formaggi’ was joint leader with the ‘TPP’s Ultimate Meat Feast’- meaning vegetarian or not, lunch time is sure to be incredible. Another strongly backed pizza and only one vote behind the winners was the ‘Beef-Shin & Caramelised Red Onion’, which shares the same Landue beef as the Meat Feast. In fourth place was the ‘BBQ Chicken & Roast Pepper’, its chargrilled chicken, bacon and sweet-roasted peppers was not quite enough to elevate it into the podium positions, but still a very good choice.
Which one is the customer’s favourite?
Try them and find out, be sure to tag us on Instagram and Facebook to let us know.
Both the pizza and regular lunch menu are available on the website. Book online, we can’t wait to see you!
Feeling pizza peckish after that? Book a table this Friday or Saturday so you don't miss out!