Our dough isn’t mixed and used the same day. It’s bulk fermented for 12 hours, hand balled, and then left to rest for a further six before it’s ready to stretch. That slow process is what gives our base its flavour, its light texture, and the crisp, blistered crust you get from proper baking, not something you can rush.
The ingredients are genuinely Italian. We use Italian plum tomatoes, Fior di Latte Mozzarella Napoli, and authentic Italian pepperoni and salami. No shortcuts, no substitutes.
It’s cooked over real flames. Our custom built mobile kitchen is built around two Gozney ovens, that cook the pizza with real flames, because that’s the only way to get the smoky flavour and crisp base that defines proper Neapolitan style pizza.
It’s made by people who know what they’re doing. Dougie has been baking for over 40 years, and it shows in every base that comes off the peel.
If you’re searching for authentic Italian pizza in Fife, whether that’s for a family night out at a local market or a wedding you’re planning to remember, this is what we bring to every event.
Yes, from our two day sourdough process to our Italian sourced ingredients, everything about our pizza follows traditional Italian methods.
We travel to markets, festivals and private events across Fife. Check our What’s On page or Facebook for our latest stops.
