Award winning pizza men. Inspired by Campania & Andalusia.
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+44 7894 244045
Began with 2 fellas. One from Campania, the other Andalusia. Making proper Neapolitan pizza with a nod to Southern Spain.
Our gaff in Brixton. A shipping container converted into a pizzeria, open 6 days a week. Knocking out proper pizza from 'Penelope' our newest oven. Come visit us at Pop Brixton - 49 Brixton Station Road.
Monday - 12pm till 9:30pm
Tuesday - CLOSED
Wednesday - 12pm till 9:30pm
Thursday - 12pm till 9:30pm
Friday - midday till midnight
Saturday - midday till midnight
Sunday - midday till 9pm
We began life flogging pizza on the road with our truck Raffaella. Then we got Penelope. Then we bought a pick-up because they're dope. Then we converted a shipping container into a travelling pizzeria. Now we feel like the circus.
Mates since school, we bonded through a shared romantic notion of our mediterranean heritage - Henry's family are from the Amalfi coast and mine (Ed) are from Jerez. We crossed the channel together as soon as we could afford the ferry. Obliteration at Barghain in Berlin, a near miss with the bulls at Pamplona, road trips to Benicassim festival - we've travelled through the continent, the years, the lows, the lessons and the laughs, together.
A deep love and respect for food was forged within both of us from a young age. Henry's family have owned and run several famous Italian eateries in London over the years - he grew up in an Italian kitchen. Whilst my parents and ancestors have traded in wine and port respectively for decades and even centuries. Eating and drinking well is our birthright.
Constantly arguing about the source of the best fare, it was a road trip through Campania, a region in southern Italy, that marked the end of our debate and the beginning of our business. From sfogliatella to zepole, and fogotto to pizza fritta - the Neapolitans are magicians with dough. During the weekend in Naples, whilst having dinner at Di Michele, we decided to emulate Pizza Napoletana, whilst giving a nod to Andalusia by using the best Spanish produce on & in the pizza.
And so as Summer turned to Autumn in 2014, 'Made of Dough' was born.
One year on from our inception we won the inaugural London Pizza Festival. In the words of Antimo Caputo, our chorizo & piquillo pepper pizza was 'the best in the UK'