The shop
A dough room, a toppings rail, an oven and three scooters. Each of the six has a page with the prices and how it is done.
01
Dough made every morning and proved for 48 hours, our own tomato sauce, real mozzarella, twelve pizzas on the menu or build your own with any of twenty toppings, in four sizes, classic, thin or stuffed crust.
Cheese and tomato 10" £8.50, 12" £10.50, 14" £12.50, 16" £14.50.
02
Garlic bread and cheesy garlic bread from the pizza dough, garlic dough balls, seasoned wedges, buffalo or barbecue wings, mozzarella sticks and a coleslaw, with dips at 60p.
Garlic bread £3.50, cheesy £4.50; dough balls £3.80; wedges £3.20; six wings £5.50; dips 60p.
03
Wraps made from our pizza dough rolled thin and toasted in the oven: chicken and peppers, the meat feast, a vegetable, and the calzone folded over any three toppings. Cheaper than a pizza, easier to eat on the move.
Chicken wrap £6.50, meat feast wrap £7, vegetable £6; calzone £9.50.
04
A cookie dough skillet baked in the pizza oven to order with ice cream on top, a chocolate fudge brownie, cinnamon dough sticks, and tubs of ice cream from a dairy in the Vale of Glamorgan.
Cookie dough skillet £5.50; brownie £3.50; cinnamon dough sticks £3.50; ice cream tubs £5.
05
A different deal each day of the week, from Monday's two twelve-inch pizzas for £20 to Saturday's sixteen-inch three-topping for £16, and the family deal every night: two fourteen-inch pizzas, two sides and a bottle for £30.
The family deal £30 every night.
06
Our own riders around Blackwood, Pontllanfraith, Oakdale, Cefn Fforest, Fleur-de-Lys, Markham and Argoed for £2 (free over £15), and down the valley to Newbridge, Crumlin, Ynysddu and Croespenmaen for £3. Put your postcode in for the time tonight.
£2 in NP12, free over £15; £3 to Newbridge, Crumlin, Ynysddu and Croespenmaen.
A day
Marco mixes the dough from Italian 00 flour and balls it by size into trays for the cold room, where it proves for two days.
The oven comes up to temperature, the toppings rail is filled and the mozzarella grated; the sauce is made on Tuesdays and Fridays.
Every pizza stretched by hand when the ticket prints; Kayleigh writes the riders' runs so Newbridge is not waiting behind Oakdale.
The rush. The postcode checker adds fifteen minutes to the time from the clock, and if a run is late we ring.
Ten to sixteen inch, classic, thin or stuffed, any of twenty toppings: the builder draws it to scale, gives the price and the price per square inch, and your postcode gives tonight's delivery time.
