Twelve people, one table, no queue.
Sourdough fired outdoors in a Belfast garden. Pizzas come out one at a time and get cut on the table. Not a restaurant. Closer to being fed at someone’s house, because that is what it is.
Ninety seconds at five hundred degrees
01Next upBelfast
Nights are small and go quickly
02How a night runsMethod
Four steps, three days
Written the way a recipe is, because that is what it is.
72 hours before
The dough goes on
Flour, water, salt, and a starter that has been alive since 2023. Three days cold in the fridge is what makes the base taste of something.
The week before
The menu gets written
Six or seven toppings, built round what the farms and growers round here actually have that week rather than round a laminated list. It changes every night, which is the point of a small one.
Twenty minutes before
The oven comes up to heat
Gas, not wood. Five hundred degrees in about twenty minutes, and it holds there. Less romantic, but a fire that needs tending is a second job when you are also the one serving, and at ninety seconds the base cannot tell.
From seven
You eat standing up
Pizzas come out one at a time and get cut on the table. Nobody waits for everyone else to be served, because that is not how this works.
Step three. Twenty minutes to temperature
Nights go to the list first.
One email when a night is announced. Nothing else, and nothing sold on.
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Want the oven at your own do instead, a birthday, work event or Christmas party? See parties & catering for pizza brought to your venue.