Tomato, mozzarella, herbs
Crust Issues Pizza has some of the hallmarks of a classic Neapolitan pizza, but an NYC inspired attitude towards toppings puts them somewhere in the middle of the Atlantic on the pizza-spirit map!
The team make their dough by hand, and it benefits from a long, room temperature fermentation. The pizzas are then cooked in dual ovens at 450C and take just over a minute to cook.
They usually operate from one of their top of the range gazebos, which allows them to make fresh pizzas pretty much anywhere. All they need is a 3m x 3m of outdoor space! You can book them for your event right here, and we recommend that you do!
Crust Issues Pizza serve from a 3m x 3m market stall
Estimated set-up time is 1 hour