Knead A Pizza

I love my pizzas. This is a Diavola pizza with Nduja and Italian sausage blend, gorgonzola cheese.

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So I popped in for a quick bite at on Wednesday lunch. Staff were very friendly, lots of choice to tempt me away from my go to pizza. The Diavola.

Pizza was tasty, flavour profile very good. The tomato sauce really popped with freshness. The dough had a lovely fragrance, crusts were nice and crunchy but soft.

The structure of the pizza held up when eating. Compared to other top 100 pizza places I've eaten at in the State's, this was the best so far. So much better than a famous one in SF.

If you find yourself in Chicago and wanting a really good Neapolitan pizza, give them a try.

I do love a simple diavolo pizza. 60% b**a, 67% hydration, 36h fermentation = delicious pizza.
Cooked in an karu16, made with flour.

I also like to add a sprinkling of parmesan on the crust that taste yummy.

**a

Been so long since I have made pizza. This was absolutely delicious. This is a pizza i use to call Favorita. Fior di latte mozzarella, pepperoni, Italian sausage and nduja blend, gorgonzola and topped with rucola. The spiciness of the sausage goes amazingly well with the gorgonzola.

The dough is 60% b**a, 67% hydration, 24 hours of fermentation. 6 in the fridge.

Cooked in my
Karu 16. Personally I launch the pizza with a stone temperature of about 430* degrees stone temperature. Once launched, I lower the flame to cook the pizza a bit longer for a couple of reasons. One is because of the high hydration and the other is to have a slightly more crispy base than a traditional Neapolitan pizza.

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🚨 KNEAD A PIZZA ANNOUNCEMENT 🚨

All good things must sadly come to an end. This Friday (20th) will be my last day making and selling pizzas for the foreseeable future 😢

When I dreamt up ‘Knead A Pizza’ I had hoped to be able to juggle my day job (long-serving, long-haul cabin crew) with turning the passion I have for pizza into a viable, profitable and fun new business. However it is proving just that bit too hard to manage right now and sadly not affording me any time off, and importantly any quality time with my beautiful wife 👩🏼‍❤️‍👨🏽

I would like to thank every single person that has tried my brand of pizzas and an extra special thank you to all my returning customers and an extra extra special shout out to those super-fans who loyally ordered pizzas week in week out. It was so lovely to get to know you all lovely people from around the Langley Vale village and surrounding areas 🥰

Who knows what the future might hold.. my dream remains the same, to one day open a restaurant. I believe the quality of these pizzas is best when eaten fresh out the oven and not out of a pizza box (even though I appreciate you all eating the pizzas from a box!)

So thank you once again, there are a few last slots available for this Friday.. the last pizza night by Knead A Pizza 🍕

So for one last time… Call, text or email us now to prebook a slot ☎️📲👩🏽‍💻😘

Send an email to [email protected] or contact me via 07919027009

🚨 KNEAD A PIZZA ANNOUNCEMENT 🚨

All good things must sadly come to an end. This Friday (20th) will be my last day making and selling pizzas for the foreseeable future 😢

When I dreamt up ‘Knead A Pizza’ I had hoped to be able to juggle my day job (long-serving, long-haul cabin crew) with turning the passion I have for pizza into a viable, profitable and fun new business. However it is proving just that bit too hard to manage right now and sadly not affording me any time off, and importantly any quality time with my beautiful wife 👩🏼‍❤️‍👨🏽

I would like to thank every single person that has tried my brand of pizzas and an extra special thank you to all my returning customers and an extra extra special shout out to those super-fans who loyally ordered pizzas week in week out. It was so lovely to get to know you all lovely people from around the Langley Vale village and surrounding areas 🥰

Who knows what the future might hold.. my dream remains the same, to one day open a restaurant. I believe the quality of these pizzas is best when eaten fresh out the oven and not out of a pizza box (even though I appreciate you all eating the pizzas from a box!)

So thank you once again, there are a few last slots available for this Friday.. the last pizza night by Knead A Pizza 🍕

So for one last time… Call, text or email us now to prebook a slot ☎️📲👩🏽‍💻😘

Send an email to [email protected] or contact me via 07919027009

Next Friday we will be supporting this lovely event at the village hall. Please come and check us out.

Don't know about you folks, but I've missed eating pizzas the last couple of weeks. Why the absence, well after two years of avoiding the dreaded positive test, it happened to me two weeks ago. Now I'm back! There are already a few bookings for Friday, so anyone craving a pizza and wanting the last few slots, please get in touch.

Pizzas available for collection this week on

Friday the 29th of April.

Check out https://www.kneadapizza.uk/menu for our full menu including deets of the 🆕 ‘Il Porco’ - a triple whammy of Italian cooked ham, pepperoni and pancetta. A meat-lovers dream! 👌🏾

Call, text or email us now to prebook a slot ☎️📲👩🏽‍💻

Spring 🌷.. Summer 😎 .. Winter ❄️.. who knows where the weather is taking us this week?! 🙈

Whatever is happening outside, pizzas are available!! This week we are open on Thursday (7th) and Friday (8th).. check out https://www.kneadapizza.uk/menu for our full menu.

You might want to try the 🆕 ‘Il Porco’ - a triple whammy of Italian cooked ham, pepperoni and pancetta.. a meat-lovers dream! Or perhaps the Favorita - a twist on the Diavola pizza, topped with Nduja, Gorgonzola and a delicate (optional!) drizzling of spicy honey.

Call, text or email us now to prebook a slot ☎️📲👩🏽‍💻

Spring has sprung! 🌷 So why not make the most of the warmer weather, get yourselves outdoors into the fresh air and let us take care of the hassle in the kitchen 🔥

Pizzas available for collection this week on

Wednesday (30th) and
Thursday (31st).. check out

https://www.kneadapizza.uk/ for our full menu including deets of the 🆕 ‘Il Porco’ - a triple whammy of Italian cooked ham, pepperoni and pancetta. A meat-lovers dream! 👌🏾

Call, text or email us now to prebook a slot ☎️📲👩🏽‍💻

The latest addition to the Menu. Il Porco. Italian cooked ham, Italian pepperoni and pancetta. A triple whammy of pork. A delicious pizza. Worth giving it a try.

We are serving delicious pizzas on Wednesday 30th and Thursday 31st of Marchl this week.

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When in Rome it would be a shame not to try something from the Famous pizzarium.

So. We like the Favorita do we now? Safe to say, it is going down VERY well at the moment! I told you to trust me on the honey, right?!🍯

A reminder of what we’re talking about - a pizza diavola topped with Nduja and creamy, tangy gorgonzola. Plus a light sprinkling of pecorino cheese for the umami hit, all finished off with a light drizzle of spicy honey.

We can tell you’re tempted. Go on, give it a try..

Opening dates for March:

Friday 4th
Saturday 5th
Wednesday 16th
Thursday 17th
Wednesday 30th
Thursday 31st

Call, text or email us now to prebook a slot and avoid pizza disappointment ☎️📲👩🏽‍💻
www.kneadapizza.uk

One of customers regular orders this pizza. A Margherita topped with marinated spinach, garlic, chillies, grilled zucchini, taggiasche olives and Italian cherry tomatoes.

Pizzas are personal. Everyone has a favourite topping, everyone has a favourite unique combination of toppings. Recently I’ve been giving one of my favourite combinations some serious consideration 🤔

So… 🥁🥁🥁… introducing… 🥁🥁🥁… the NEW pizza of the month - ‘La Favorita’.

A pizza diavola topped with Nduja and creamy, tangy gorgonzola. Plus a light sprinkling of pecorino cheese for the umami hit. Once cooked, finished off with a light drizzle of spicy honey. Yep, you heard me. Spicy honey! Trust me, try it.. and then give me your verdict in the comments below 👇🏽

Check out www.kneadapizza.uk

Opening dates for the coming few weeks:

FEBRUARY:
Friday 25th
Saturday 26th

MARCH
Friday 4th
Saturday 5th
Wednesday 16th
Thursday 17th
Wednesday 30th
Thursday 31st

Pizza of the month till the end of March. It's called il Cheech.

A pizza diavola with Nduja and gorgonzola. I use a sprinkling of pecorino cheese to add a lovely umami flavour.
Once the pizza is cooked, a light drizzling of a spicy hot honey that really compliments the flavours of the pizza. Give it a try.



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It had been over 2 weeks since I last made myself a pizza. So wasn't really a time to experiment too much. But this is our classic pizza diavola using sliced pepperoni, a few taggiasche olives, thinly sliced raw Portobello mushrooms on a 36 hour fermented 67% hydration b**a pizza dough. Cooked in my Karu16.

Personally when launching the pizza, I leave the flame on high for 15sec. Then lower it. 30sec later I rotate the pizza 180°. Let that cook for another minute. Then rotate the pizza 90° and flame on high. Personally I find this method cooks the pizza better and adds a little crisp to the base.

We are open 18th,19th, 25th and 26th of February this month.

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I couldn't wait till opening day for a pizza. So snuck in a couple of pizzas today. Was so tasty, god I've missed eating a pizza.

70% b**a, 67% hydration. Our pizza Calabrese. Love how the spicy oils from the nduja spreads around the pizza.

The crusts were so yummy as well dipped in the oils of the nduja that dripped onto the chopping board.

**a **apizza

So this was a bit of a meat feast. Perhaps too much meat. ham and their spicy pepperoni, Tuscan Sausage, nduja and pan fried Portobello mushrooms. A touch of bird's eye chillies. All on top of a delicious 70% b**a 36 hour fermented Neapolitan style pizza.

My mouth is watering just thinking about this pizza. Wish I had some for tonight.

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When you want to experiment and not eat 4 pizzas. Here is our Quattro formaggi pizza with one half with a tomato base sauce. Then also split with Tuscan Italian sausage and spicy Italian pepperoni. So each quarter has a different flavour. Was yummy though. Couldn't decide which one I liked best.

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Just a simple Garlic Pizza. I make sure that I add as much garlic as possible for a very tasty pizza. Freshly crushed and mixed with butter. A sprinkling of parmesan really brings the umami flavour to the ultimate level.

**a

Wishing all our customers a very happy and healthy New Year 2022 🎆 Thank you for all your support and custom last year 🌟

With turkey, sprouts and mince pies now a distant memory and that dreaded back-to-work feeling creeping in 😩 …why not pre-book a pizza slot for this week? We’re open Thursday 6th & Friday 7th, but be quick as slots are already disappearing fast ⚡️

For anyone taking on Veganuary this month, we have plenty of options for you, just ask for the vegan mozzarella 🌱

Call, text or email to prebook 📆☎️📲💻

www.kneadapizza.uk

La Campania meets La Campania Diavola. I don't get to eat the Campania often, which is Friarielli (a Neapolitan wild Broccoli), garlic infused extra virgin olive oil, fresh chilli and Tuscan Sausage with fior di latte mozzarella. But I wanted to also see how the Friarielli would taste with Pepperoni

Why not settle in for a night of pizza eating and present wrapping this Saturday?

Due to my flying schedule, I’m only able to make pizzas on Saturday 18th December, so be sure to book your slot as they are filing fast.

Christmas will soon be upon on us, so I wanted to take the chance to wish everyone a Merry Christmas! We’ll be back in the new year

check out www.kneadapizza.uk

OPENING DAYS FOR DECEMBER

FRI 10TH
SAT 11TH
SAT 18TH

The countdown to Christmas has well and truly started… Lights are on 🌟 and trees are popping up all over the place! 🎄 Thank you to all of our customers who supported us on Saturday at the Langley Vale Christmas event 🙌🏾

This week we are open on Friday and Saturday evenings. But what to have?! Maybe you haven’t tried La Capra pizza yet? Spinach, goats cheese, caramelised red onions all topped with tangy chilli jam 👌🏾 You’ll have a choice of a garlic-infused olive oil base, or a tomato base… or if you’re indecisive you can always opt for a half-and-half to see which base you prefer! 🧄🍅

Call, text or email to prebook a slot for the weekend, lots already booked up for Friday, plenty still available for Saturday 📆☎️📲

Greetings pizza fans! Who’s starting to feel a little bit festive? 🎅🏼 We have just the week for you…

We will be open on Wednesday for pre-booked collections and then on Saturday (from 11am until we run out) for the Langley Vale Village Christmas Fair 🎄🎅🏼 We had a great day last year and hope to see lots of you again this weekend. First 30 customers get a FREE mini panettone! 😋

Call, text or email to prebook a slot for a Wednesday slot ☎️📲💻… or pop by 100 Grosvenor Road on Saturday.

This week’s opening day: just Wednesday this week. So make sure you book early, as some slots have already been reserved.

Maybe treat yourself to a midweek Ostia?

A base of San Marzano tomatoes with three different cheeses (Parmigiano, Fior di latte and Buffalo mozzarella), topped with pepperoni, Italian sausage and nduja blend. Once the pizza is cooked we add the buffalo mozzarella for an abundance of flavour profiles. One of our best sellers. Give it a try.

Call, text or email to prebook a slot ☎️📲💻
www.kneadapizza.uk

Another week, another change in our opening times. So we wanted to explain the situation…

Chef Cheech has two jobs (not in an MP kind of way, but more in a one-job-to-pay-the-bills type job and another-job-because-he-just-loves-making-pizza!) and this week the day job is unfortunately taking over 🙄

So… open on Friday this week 🙌🏾

You know the score - call, text or email to prebook a slot ☎️📲💻

www.kneadapizza.uk

[email protected] [email protected]

It had been almost 3 weeks since I last had a pizza. So just went with my all time favourite. Pizza diavola.

First time cooking in my new Karu16. Lovely oven. Still learning how best to cook on it.


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🎉🍕🎈🎉🍕🎈🎉🍕🎈

Happy Birthday to us!!!

Just over a year ago we tentatively dipped our toes into the sea of crushed Marzano tomatoes and offered up our unique take on fresh Neapolitan style pizza. Initially offering up just 5 options to a few neighbours, before word spread and 2,500 pizzas later we find ourselves with an delectable menu of creative flavour sensations and regular customers from across Surrey, from Cobham right down to Dorking.

So we wanted to say a huge “THANK YOU!” to each and every one of our customers for getting us off the ground and to where we are now. It’s been lots of fun, but also a massive learning curve and thank you for bearing with us when - on the odd occasion - things haven’t always gone to plan 🤪

So please help us celebrate! Tell us in the comments below 👇🏽 exactly how many of our 2,500 pizzas you’ve eaten and which one has been your favourite!

PS. We have desperately missed making (and eating 😋) pizza these past few weeks.. but the good news is that we are BACK on Wednesday (10th) and open right through to Saturday (13th).

You know the score - call, text or email to prebook a slot and avoid sad pizza disappointment. No-one needs sad pizza disappointment on these dark nights… ☎️📲💻

www.kneadapizza.uk/menu