Sourdough base, tomato, mozzarella, basil, extra virgin olive oil
Wood Chop Pizza was born after discovering how incredible pizza in its original form could be - a Neapolitan Margherita. It is simple, quality tomatoes, mozzarella and basil on a well-proven dough in an oven for 90 seconds in a really hot oven, but it must be done right, and we have dedicated ourselves to getting each element of the process correct.
The oven is one of the main keys, they have one of the best mobile wood-fired ovens on the market and it gets to temperatures around 450 degrees. They serve a variety of delicious pizzas with toppings including Portobello mushrooms and salami.
Wood Chop Pizza use a sourdough starter and 00 Caputo flour from Naples for a slower-ferment of at least 24 hours, the tiny bubbles inside the dough allow it to expand and bake as quick as it needs to. Their tomatoes are also from Naples, where the rich soil gives them a natural sweetness, they just add salt and nothing else to season the sauce.
The mozzarella is from Somerset, they are happy to support Brue Valley Farms, using their own grass-fed cows to create a cheese that works perfectly at high temperatures. If you like the sound of Wood Chop Pizza then we recommend that you book them for your next event here on Feast It!
Wood Chop Pizza serve from a 3m x 4m market stall
Estimated set-up time is 1.5 hours