Caesars Pizza

again just another reminder that we have a new page due to being hacked and loosing most of the ability to use this account….social

a gentle reminder that this page will be dissolving slowly due to us not being able to fully access it…new page is .social
Facebook followers need not worry as it’s just instagram
new online booking link
https://caesarssocial.guestplan.io/

the G.O.A.T world wide people divider!!!
the truly dastardly…
🍍
“the heathen” is on the pizza choice from tomorrow night, let this devilish fruit test your current/future relationships on the evening of valentine’s day…(evil laugh, thunder cracking)
every time we’ve got it on the menu it has a different guise…
tomato sauce, radicchio, mozzarella, roasted pineapple, our own pork/garlic/sage sausage, goats curd and smoked oil,
all upon our powered dough…
also try dipping those crusts into our wild garlic, parsley and dip.

we’re back open this weekend…more info on our new page .social
this page will be self destructing soon!!! 👀💥

we’re opening back up thursday…
more info on our new page .social

just a reminder that we’re not open again till roughly the 25th!!!
also this page is going to self destruct soon…
new page for us is .social

happy new year all!!!
I’ve managed to loose full access to this instagram account but can still post on it via the meta business suite. the person who has changed the username and password wants me to pay them 500 euro’s but here in the republic of caesar’s social we don’t negotiate with that sort…I was hoping that meta might help out but I’m quickly loosing hope in that, so I’ve started a new account .social
I was going to change the username to caesar’s social anyway on january the first so it’s only going to be missing all your follows. I’ll keep posting here until this account is deleted by those who can but if you’d like to join us over on the new page you’d be most welcome!!!
more importantly though, here is a couple of pizza we’ve got on this week for those who want something lighter or plant based after festive fun.
our marinara pizza and the vegan version of “a nise pizza”
the marinara is simply tomato sauce, fresh oregano, slices of garlic, capers, lots of Honest Toil Olive Oil and either aged corra linn cheese or our own cashew parm.
the vegan “a nise pizza” is made with tomato sauce, chopped spinach with lemon zest, mixed mushrooms roasted with alcohol free white wine, garlic and tarragon, our own vegan mozz(no coconut used) and again our own cashew parm and lots of Honest Toil Olive Oil
we’re open thu/fri/sat from 17:00, email us at [email protected] if you’d like to book a table…

this is “a nise pizza”…
tomato sauce, mozzarella, steamed spinach with lemon zest, our own chicken/tarragon/garlic/af white wine sausage(halal), shallots and corra linn cheese from …all on our long proven powered 14” pizza dough…for our veggie version the chicken is swapped for mixed roasted mushrooms as is the vegan but also with our own vegan mozzarella.
we’re open thu/fri/sat from 17:00-21:30
to book a table email us at [email protected]

we’re open thu/fri/sat this week from 17:00-21:30
email us at [email protected] to book a table
to round off this years gregorian calendar, we’ll also be open on the 28th, 29th and the 30th from 17:00 too.
if we don’t see you have a great festive season and see you in 2024!!!

new pizza for this week…”with bells on”
our offering of a festive-ish pizza, seasonal colours but not too rich and heavy…plenty of that to come I reckon over the next few weeks.
mozzarella, steamed mustard leaves, roasted bell peppers, nduja, capers, red onion, parsley oil made extra grassy with and goats curd from
(veggie and vegan too)
we’re open thu-fri 17:00-20:00
saturday 13:00-22:00
are doing a pop up taproom all day saturday…come by for a festive drink and a slice.
new booking system!!!
email [email protected] with your booking preferences including preferred time, how many people and whether it’s sit down or takeout, we’ll get back to you promptly…no bookings before 17:00 on the saturday and unfortunately due to the restrictions on the occasional licence, kids can’t be here after 18:00. This won’t be the case though if we get our licence.
if you can’t make it on saturday and still want to sample some you can order a pack of four on their website and select the caesar’s option and we’ll have it in the fridge waiting for you coming in.

open for sitting in and takeout…
thu/fri/sat 18:00-21:00…still byob.
“carbonara footprint”
mornay sauce(made using aged corra linn), fior di latte mozzarella, pancetta, confit garlic, whipped egg, curly endive dressed in lemon and black pepper and shaved younger corra linn cheese from
all on top our long proven powered dough…
it’s only the garlic and black pepper that’s not produced in the uk…

back open thu/fri/sat 17:00-21:00…
🍕📷 “guilty pleasure”
but fully cobbled!!!
tomato sauce, mozzarella, fresh oregano, pepperoni/nduja/pancetta, our own chilli honey and lots of grated aged corra linn cheese from
also remember you can buy cans from who are practically neighbours…just choose the caesar’s offer on their website and it’ll be in the fridge here waiting for you when you come in for pizza. Local service at its best.

we’re byob at the moment, license hopefully goes through soon but till then we’ve joined forces with
they brew just up the road and we’ll be stocking them if we get all clear…
the deal is is that once you’ve booked with us you can go to their website, buy what you want, mention us and they’ll drop it off with us ready for you coming in!!!
They’ve picked this line up for you, which go well with pizza should you not know if them yet.
we’re open thursday, friday and saturday from 17:00

after making pizza last night, relaxed by pulling down wallpaper…
open again thu/fri/sat from 5,
making extra dough too.

our first takeaway happened, a few mishaps but we made it. thanks everyone who made it in and apologies again to those we had to cancel on saturday, dreaded dough problems in a new environment…a particularly cold one.
this week we’re open thursday 17:00-20:00 and fri/sat 17:00-21:00.
we’ve got a few tables setup and the heating is being sorted on
wednesday 🤞
if you’d like to book a time slot to come in and order from us, just message us here mentioning which half hour is best and how many pizza you’ll be ordering.
proper tables next week hopefully, once the plumber and electrician finally finish!!!

first takeaway’s at the new gaff tomorrow and saturday 17:00-21:00!!!
2 clarkston road g444eh
only a few spaces left for booking on friday but plenty of room on saturday…message us if you’d like to book but we’ll have extra for walk ins…just call us first to make sure we’ve some left.
07488275708
🍕📷 “slow down”
fior di latte mozzarella, mustard leaves, slow cooked lamb neck ragout(halal) and finished with a dill/parsley gremolata and corra linn cheese from …all on our long fermented powered dough!!!

finally got the oven going!!!!
so good to get the place smelling of pizza and not plaster and dust…
we’ll be open at 2 clarkston road this friday and saturday from 17:00-21:00 for takeout only just now…
no heating yet so we didn’t think sit down would be much fun in this cold. there’s a couple of tables and chairs if you don’t mind the cold though.
we’re going to continue with the booking system for now to help stagger the busyness but there’ll be plenty for walk in’s too.
to book, message us mentioning which half hour time slot you’d like and how many pizza you’re going to order when coming in and if you’re walking in just call us first to see how the waiting time is…
looking forward to having you in our new home 🙌🙌🙌

we’re cooking our 14” pizza again
friday 16:00-20:00
message us here to book space in a half hour time slot that suits you best and also mention how many pizza you’d like to order when you come in…
🍕📷 “orange squash”
butternut squash base, cavolo nero with a gochuyang dressing, fior di latte mozzarella, laganory cheese, roast lemon and garlic oil and this pizza had some extra spice from our own vegan nduja.

update on what’s happening at number two…
outside of the restaurant is looking amazing thanks to the mighty ♥️
inside is getting there finally after an unexpected battle with the first builder/contractor…the new guys are amazing and I so wish we started with them.
anyway it’s all going to happen eventually and it’ll all be memories soon but it looks like we might have to open as takeaway and delivery first in November and then seating in December…but don’t take my word on that 😁
it’s not fun being a new shop virgin…we can’t wait to open in anyway possible!!!!
meanwhile
we’re back on friday 16:00-20:00 cooking 14” pizza in a tiny hard working oven.
bookings only as it keeps waiting times to a decent level, so message us saying which half hour time slot suits best and how many dough balls you’d like reserved….new pizza is on the menu “orange squash” it’s that time of year for the gourd’s 🎃

back open
friday 16:00-20:00
same drill as usual…
bookings only.
message us saying which half hour time slot suits you best and also how many dough balls you want reserved for when you come in to order…it’s takeout only but if the weather behaves there’s benches in the courtyard or are happy to have you with your pizza if you’re having a drink.
🍕📷 “guilty pleasure”
tomato sauce, mozzarella, fresh oregano, pepperoni, parmesan and now drizzled with hot honey…
it’s also the last week of the “heathen” if you’re needing some pineapple sunshine

we’re cooking again on friday 16:00-20:00
message us to book a half hour time slot and to reserve your dough balls…
as usual I forgot to take pictures for a post but I usually take a pizza home for family to reheat the next day…so here’s our favourite way of reheating in pictures…
a) cut slice
b) put in a dry pan on hob(medium heat)with smaller lid
c) finish off if needed
d) munch
if your plan is to reheat let us know and we’ll prepare your pizza for the stages…

we’re open again on friday for takeout
as usual and because of the little two pizza at time oven, you need to book by messaging us here. mention which half hour time slot between 16:00 and 20:00 you’d prefer and how many dough balls you’d like reserved, you order which 14” pizza you want when you come in…
🍕📷 the majestic margherita and a slice of a well fired guilty…
the weather forecast looks good for sitting in the courtyard but you’re also welcome in with your pizza if you fancy a drink…

we’re open again on friday and we’re going to pretend it’s still summer with the help of the dastardly pineapple(evil laugh)
“heathen”
tomato sauce, mozz, nduja, shallots and once out the oven roast pineapple salsa (with lime, green chilli and parsley) and parmesan.
a favourite from the early days at the mighty McNeills.
we’ve still space for bookings!!! message us mentioning which half hour time slot you’d like between 16:00 and 20:00 and how many dough balls you want kept aside for when you come in to order your powered 14” pizza…

work in progress…
pizza fritta aka fried pizza
after shallow fried on each side(they’re not at all greasy) this one was topped with a rich nduja and tomato sauce, sweet n sour pickled shaved fennel, smoked garlic ricotta, parsley/tarragon oil and parm…
these will eventually be available in the new gaff…which is also a work in (very slow) progress.
we’re again cooking our 14” pizza this coming friday 16:00-20:00…half hour time slot bookings only, just message us here to reserve your dough and then order when you come in.

“porco rosso” as a bianco…
(guilty great as a white pizza too)
mozzarella, parmesan, grilled red peppers, our own fennel seed/garlic pork sausage, capers, red onion and a tarragon/parsley oil.
for the veggie/vegan version we swap the sausage for fresh oyster mushroom and mixed sautéed mushrooms with fennel seed, garlic and lemon…
available friday between 16:00 and 20:00
message us here if you’d like pizza, mentioning which half hour time slot you’d prefer and how many pizza you’re going order when coming in.