Julian Guy

Yesterday's dough after 12hr CT. Tomorrow we pizza...

Ooni Neapolitan 00 flour 🔥

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A cheeky little Garlic Bread pizza from some years back. Baked in .y Ooni pizza.oven as always!

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Happy Margherita Monday!

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Hands up if you love asparagus 🙋

British asparagus season is underway and I have a real soft spot for it as a pizza topping 😋.

This Detroit Style pizza (baked at home using Ooni pizza stee)l has succulent asparagus tips and a delicious lemon/asparagus cream with super fine slices of radish for some peppery crunch.

Want to see this on the menu at Renato's as a special? 🏷️ Tag a friend who'd like this!

Open from 5pm until 10pm (or sold out) every night this weekend! You can place your order in advance via the UberEats app to ensure delivery at a certain time.

What pizza are you planning to order?

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Would you like to see this rather delicious DSP on the Renato's menu as a special?

The centre cheese mix is cut 50/50 with grated celeriac for deep savoury flavour and then topped with red onion and black olives. Post bake it's finished with smoked burrata, pesto, parmesan, garlic oil and fresh basil.

Baked in my home oven using Ooni Pizza Steel and DSP pans.

Absolutely gorgeous! Into it? Let me know below 👇

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Sunday Slice Sessions this afternoon at .

Pizza by the slice, delicious drinks and hanging out with your friends and family - what could possibly be better!

Come on down from 12pm today 😊

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In Bloom - by the slice available today in the downstairs bar!! What better way to spend a Sunday afternoon?

Blue Cheese, Garlic Mushrooms and Rocket 🤤😋

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Merry Christmas!

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More tables available! Our tables folr two sold out insanely fast so we've rejigged things and now have lots of extra dining for parties of 2.

Book in now via the Renato's website!

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Renato's is open until 1am tonight and that includes our massive slices of New York pizza!

There aren't many places you can get a nice pint and some food after 10pm in Bristol so I'm thrilled we're offering late night slices.

Also, ask about the wines at the bar. There are some amazing ones including a few Orange wines which are absolutely lush.

Renato's is also open at lunchtime Thu-Sun and it's a great place to chill out for the afternoon. Children welcome up until 8pm 🙂

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What's your Desert Island pizza? If you had to choose just one for the rest of your life...

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One year closed - should we reopen?

Please LIKE, COMMENT, tag in your mates and SHARE in your stories so I can see if y'all are still out there and hungry for some DSP🙏

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Imagine this is your last ever DSP - what toppings do you choose?

80% hydration dough baked to perfection in and Volt 12 💥

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A bit oily, a bit crispy, decidedly cheesy, resplendent in a crown and conceived in the late 1940's.....

No, not King Charles, I say it's time for a DSP 🍾👑

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Golden Beetroot, Teardrop Chilli Peppers, Pesto, Balsamic reduction and a load of cheese!

Into it? Let me know below...

Baked in my Ooni Volt 12 in Lloyd Pans.

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British Asparagus season is here!
A truly delicious vegetable and criminally under-used on pizza in my opinion.

This DSP uses Asparagus two ways. The tougher ends of the stalks were cooked until tender and then I pureed them up with some lemon juice then mixed in vegan mayo, oat yoghurt and some seasoning then whisked it all up.

The gorgeous tips I reserved to add directly to the pizza. Once baked I added some Radish (also in peak season) that had been finely sliced with a mandolin and some grana padano and garlic oil.
 
Into it? Tell me what you think in the comments below…

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Happy Margherita Monday - this counts right?

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Vegan Ranch dressing. I've had a lovely week of R&D coming up with a truly lovely plant-based ranch dressing 🌱.

I've eaten SO much salad this week and been loving every crunchy mouthful 😋.

The next test for it of course is some DSP!

Any ranch fans out there?
Anyone interested in the recipe?

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My daughter: "Dad, can I have a vegan Haunted Hedgehog birthday cake please?"

Me: "Yes my love!"

How'd I do? 😂

Vegan teeth from

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I think the Vegan Bull in the Heather with homemade "Stracciatella" and hot "Honey" is my greatest achievement as a pizza maker.

Hands up if you got to eat one 🙋‍♂️

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Blimey, how is it Wednesday already?! It's raining here in Bristol and I'm daydreaming about last Sunday's glorious warm, spring-like afternoon making pizza in my Ooni.

Best get some dough on for this weekend!

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Ad: it's the weekend! I have a full tank of gas, 8 X 280g doughballs and a load of cheese and toppings in the fridge and I'm looking forward to firing up my Ooni Koda 16 for some Neapolitan deliciousness.

Definitely going to gobble some more of this fab new chorizo from Squeaky Bean ... I mean just LOOK AT IT! Vegan witchcraft 🤘

Who else is firing up their Ooni this weekend?

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Valentine Day specials "Love Buzz" and "Anything can happen in the next half hour" from last year.

Did you order one of these? The number of meatballs we got through that weekend was absolutely insane - I cleared out every stockist on Bristol 🤣

(Swipe for more photos)

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Ad: Best. Vegan. Chorizo. EVER! Thank you Squeaky Bean for sending me some of your amazing new vegan chorizo to try out. It is awesome!

Direct dough at 70% hydration and cold fermented for a few days topped with sliced red onion, candied jalapeños and that lush chorizo. Absolute heaven 🤤

Hands up if you fancy a slice 🙋‍♂️

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I don't know about you but I could murder a Bull in the Heather right now!

Comment below if you're missing my DSP's ...

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Ad: Happy Friday! Who's got pizza plans for the weekend?

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Happy Saturday everyone! Who's making Margherita pizzas in their Ooni tonight?

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Merry Christmas to you all! No pizza for me as I'm enjoying a break with my family, baking mad gingerbread cookies with my kids and having a few nice drinks.

I'll be back on Instagram in the New Year posting pizzas and I'm also hoping to do a charity event at some point next year making Detroit style pizzas. If anyone knows of a venue that might work for this then please get in touch or tag them in the comments.

Wishing you all a cracking Christmas and New Year and sending my love to those of you that are missing loved ones.

See you in 2023!
Julian

🎄🎄🎄

Crazy to think just 9 months ago it was all hands on deck working on what would have been our flagship restaurant.

Craft beer and cider, Detroit, New York, Chicago (pan, stuffed and thin crust) all by the slice (or whole).

In another reality this would have been opening soon in Bristol.

Maybe one day... 🤞

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