The Pizza Pilot

MARINARA

One of the greats. Next time you see this on a menu, get it. You won’t be disappointed!!

-San Marzano Tomato
-Oregano
-Thinly Sliced Garlic
-EVOO
-A bonus Basil leaf

Baked in Arc XL 450C

B**a 70/70


   
     
     
       
           
     
   

CANOTTO

It’s Marg Monday - why not do it in style?! Canotto pizza basically means a Dinghy with a huge puffy cornicione.

Baked in Arc XL

Dough 70/70 B**a/Hydration using 100% La 8 Plus



Ingredients from

   
     
     
       
           
     
   

B**A e SPECK

Speck is delicious and is a great topping draped over a steaming hot Margherita causing the fat to gently melt. I can’t resist adding a little wilderbee hot honey for sweetness and spice.

Check out my 70/70 dough recipe if you’re interested in how to make it yourself (pinned to my reels).

Baked in Arc XL at 450C

   
     
     
       
           
 

MARG MONDAY

Been a while since I’ve got involved with a classic bit of MM action. Here’s a straight up Marg. No frills.

-San Marzano Toms
-Fior Di Latte
-Basil
-EVOO

Baked in Arc XL at 470C

65% direct dough Saccorosso. 20 hours RT and 24 CT

All about the quality of ingredients and technique on this one. Nowhere to hide!

Ingredients from

CHEESY CONFIT GARLIC BREAD

One of my favourite things to make in a pizza oven that isn’t straight up pizza. Intensely fragrant, savoury and moreish.

You can get confit garlic in a jar now from and whilst I’d always opt for homemade, it absolutely does the job in a pinch!

-Confit Garlic
-Fior Di Latte
-Fresh Rosemary
-Garlic infused EVOO
-Garlic

Baked in Arc XL at 470C

   
     
     
       
       
     

No Flop Slice 💪

My best NYC slice yet. This was absolutely fantastic. Light, crisp and airy crust with a real complexity and depth of flavour. The base was thin, crisp and sturdy as a rock.

I have a reel of this coming in which I’ll share the details and recipe of the dough. In a nutshell though, I used a 30% poolish pre-ferment and overall hydration of 63% using flours.

Baked in Arc XL at 400C for about 4 mins, flame off the majority of the time with the occasional blast of flame to top the dome temp up slightly.

-Pepperoni
-Garlic Chilli Oil
-San Marzano Toms
-Fior Di Latte
-Basil
-Homemade Candied Chillies

This was a big boy 16 inch pizza so some serious slices were cut from it. I used a quikdisk to help with an even bake, finishing the pizza off for 1 minute on the stone.

CORN + CHORIZO

Sweetcorn goes so well with smokey, salty chorizo. I love using this chorizo crumb so you get a hit of flavour in every bite. Pink pickled onions and shredded coriander help balance the salt and richness.

I made a creamed corn base but boiling some corn on the cobs until tender then removing the kernels and continuing to boil the cobs until reduced to a small amount of corn stock. This was blended with double cream and a handful of corn to a thin puree consistency and seasoned.

-Corn
-Creamed Corn Base
-Crumbed Chorizo
-Pink pickled onions
-Fior Di Latte
-EVOO
-Shredded Coriander

Baked in Arc XL at 470C

Oval shape to fill that screen real estate obvs, not because I cocked up the launch…honest 👀

Pepp + Hot Honey

Can’t go wrong.

-Salsiccia Piccante
-San Marzano Toms
-Fior Di Latte
-Basil
-Sriracha Hot Honey

60% hydration, direct dough made with .farine Classica. As straightforward as it gets.

Baked at 480C in Arc XL

Chimmichurri Roasted Veggies

Chimmichurri is lush. Amazing with a steak or grilled meat, but also goes brilliantly with some roasted veggies on a pizza.

-Roasted Vegetables
-Chimmichurri
-San Marzano Tomato
-Fior Di Latte
-Basil
-EVOO

Baked in Arc XL at 470C - chimmi added post bake. Lovely poolish dough on this one-70% 💦

Ingredients from

Pistachio, EVOO, Sea Salt

You know I love a dessert pizza. It’s been a while since I’ve done a pistachio one but had to after picking up some pistachio crema - this stuff is incredible. Also, who’d have thought a little drizzle of fruity olive oil and a pinch of sea salt would work so well on a dessert??? It really does though.

A scoop of Gelato goes so well here too. Can’t recommend this enough.

-Pistachio Crema
-Crushed Pistachios
-Pistachio Gelato
-EVOO
-Sea Salt

Blind baked in Arc XL at 470C before topping.

Reel showing this on the way!!

14” Neo-Napoletana

Inspired by a couple of recent trips to in NYC where I’ve eaten some incredibly light, crispy NY slices.

I’ve been experimenting with different doughs and cooking methods and this one came out pretty damn good - this had lots of the things that make a Neapolitan pizza great, ie the sweet, fresh tasting tomato sauce and fior di latte and the light airy crust with its addictive, savoury char, but the whole thing was bigger and nicely crispy.

Went for the salami, jalapeño and hot honey combo. An absolute winner.

-Salami Napoli
-Fior Di Latte
-Basil
-San Marzano Tomato
-Hot Honey
-Jalapeños

Dough was made with 30% poolish and an overall hydration of 70%. The flour was .dallagiovanna Red. The cornicione was like glass. So good!!

Baked in Arc XL on a 14” Quikdisk , launching with the stone at 420C then turning the flame off, on, up and down until cooked. It was then finished on the stone a few minutes later to crisp up the base.

Huge shoutout to .the.evolution for sharing some tips on cooking bigger pizzas low and slow - go check him out!! This style is definitely something I’m going to be exploring more!!

Reel showing this one in action coming soon!

MERGUEZ. POMEGRANATE. MINT

A bit out there this one but it was delicious all the same - a mix of rich lamb, cumin and other spices, tangy pomegranate and fresh mint. I used some burnt chilli sauce as the base and the heat and sweet peppers pair very nicely with the lamb. It’s incredible stuff.

-Merguez sausages
-Pomegranate dressing
-Burnt Chilli Saice
-Citrus and Spices
-Fresh Mint
-Fior Di Latte

Direct dough proved for 18 hours. Baked at 470C in Arc XL

KINDER BUENO DESSERT PIZZA

Total naughtiness. Love doing these every now and then.

Use normal pizza dough - the salty, savouriness contrasts and balances out the sweetness perfectly.

Baked in Arc XL

Salted Caramel
Madagascar Vanilla Custard

Happy Marg Monday

This one fresh out of the Arc XL. Baked at 480C. I sometimes forget that lowering the hydration and cranking the temp gives incredible flavour and texture.

Direct dough proved for 18 hours at room temperature. Fresh yeast. 62% hydration. .dallagiovanna Nobilgrano flour.

Mortadella Pistachio

One of my faves!! Creamy Stracciatella with soft, delicate Mortadella and crunchy pistachios for texture and flavour.

-Mortadella
-Stracciatella
-Fior Di Latte
-Crushed Pistachios
-Maldon
-EVOO

Baked in Arc XL at 470C

Direct dough using saccorosso. 70% hydration. Proved at room temperature for 6 hours, balled up, rested another 6 prior to putting in the fridge for a further 48 hours.

Ingredients from

Prawn Satay Pizza

A little outrageous? Yep.
Is this really pizza? No, not really.
Is it delicious? Most certainly YES

I had some leftover satay sauce that I made recently that was begging to be used in a pizza cook. I made it with some chipotle peanut butter, , coconut milk and a few other bits - absolutely delicious.

Couldn’t bring myself to put chicken on a pizza, even under these circumstances so went with some chopped king prawns. Coriander, mixed chillies and lime zest finish the pizza off.

Very weird, but extremely moreish.

Baked in Arc XL AT 470C

PIZZA CAPRESE

I’ve been absolutely loving the new book. It’s jam packed with everything you need to know about pizza and much more?

This beauty of a recipe by was one of the first I had to try. I used Stracciatella instead of burrata which still worked beautifully.

-San Marzano Tomato
-Heirloom Tomato
-Stracciatella
-Basil
-Tellicherry Pepper
-Sea Salt

This dough was 70% hydration, direct dough (fresh yeast) and cold proved for 48 hours

Baked in Arc XL at 460C

Black Pig Bacon. Onions. Sesame Crust.

I had planned to make a bacon and onion pizza yesterday but the new book arrived on my doorstep and slightly changed things. There’s a fantastic recipe in there by with a similar vibe but some awesome little flourishes like a sesame crust. This is my own take, but heavily drawing from that recipe.

-Caramelised Onions
-Stracciatella
-Black Pig Bacon
-Chives
-Fior Di Latte
-Sesame Seeds

Baked in Arc XL at 450C

CHILLI CRISP CONFIT GARLIC BREAD

Flavour and texture overload here.

Smooth, rich confit garlic cloves. Creamy Stracciatella. Crunchy Sichuan Chilli Crisp. Fresh chives to lift everything.

Highly recommend you get yourself some of these ingredients and giving it a go.

-Sichuan Chilli Crisp
-Stracciatella
-Fior Di Latte
-Confit Garlic
-Chives
-Garlic

This dough was my 70/70 B**a recipe (pinned) - 70% Saccorosso and 30% Pizza Flour purchased from

Baked in Arc XL at 440C

   
 
   
     
       
     
     
       

LAMB RAAN + GUNPOWDER POTATO PIZZA

Absolute beast of a fusion pizza here. I used some leftover slow cooked and spiced lamb shoulder (an amazing recipe) and some thinly sliced gunpowder spiced potatoes as the base of this ‘pizza’.

The Neapolitan pizza dough here sits perfectly in place of a more typical naan bread.

I finished the pizza with red onion, Chilli Pickle, Fresh Coriander and Pomegranate.

So good.

Baked in Arc XL at 460C

35% Poolish Dough at 70% hydration.

So that’s it… for now! We did our final Globe popup last night and it was a corker! The BIGGEST thank you to Colin, Katie, Dave and the Team who have been absolutely amazing to us over the last few years and made The Globe feel like a second home. We will miss you massively guys!!

Another huge thank you to all our Globe regulars who have (reluctantly) set their alarms for 9am on a Saturday morning to preorder their pizzas for the following week 😂!! We are super grateful 🙏 Please let us know where you’d like to see us popup in the future!!!

Make sure you get down to the Globe for their last hurrah this Saturday with live music all day… somebody’s got to drink that bar dry!!

Best of luck with the next chapter guys 💪 p.s. please don’t go 😢

THE PIZZA PILOT @ THE GLOBE - Friday 19th April - THE LAST HURRAH

Hi everyone! This is it - our final popup at The Globe. Join us from 4:30pm-8pm for some of our delicious Neapolitan Pizza.

Availability is super limited as always so preordering is essential, whether you’re eating in or taking away. Head over to our website NOW (link in bio) to get booked in! PLEASE be aware that a pizza booking does NOT guarantee you a table at The Globe - please contact them directly if you’d like a table booking.

https://order.storekit.com/the-pizza-pilot-pre-orders/menu

Seeing as it’s our last night here we’ve caved in to all the requests for the ‘naughty one’ dessert pizza. It’s back for one night only!!

See you there!!! X

MIMOSA

Who else loves this alt-traditional Neapolitan pizza?? 🖐️ It’s a legit pizza - go and check it out.

Full reel to come soon on this one. I looove how the sweetcorn and sweet prosciutto cotto contrast against a high temperature baked dough.

-Torched sweetcorn
-Prosciutto Cotto
-Fior Di Latte
-Basil
-EVOO
-Double cream seasoned with SPG seasoning (this stuff is incredible)

Baked in Arc XL at about 480C with a traditional overnight dough recipe -62% hydration. Amazing fragrance and flavour.

I’m going to get an easy dough recipe up asap too for those who have been asking 👍

First time using from and wow - this stuff is exceptionally good. Will definitely be using this again.

Bacon, Eggs, Chilli Jam

Inspired wholly by my beloved bacon and egg naan from but made like this we have almost a fusion version of a carbonara pizza.

The way the bacon and eggs come together, followed by the heat from the chilli jam and the lightness from the coriander is absolutely banging.

-Smoked Bacon Lardons (slightly precooked)
-Orange Habanero Jam
-Fior Di Latte
-Fresh Coriander (added post bake)
-Egg yolk (added post bake immediately after removing from oven)

Nice classic Neapolitan dough here made with .dallagiovanna proved 24 hours at room temperature, 62% hydration.

Baked in Arc XL at 480C in about 60 seconds. This new oven is seriously special. Will be making LOTS of content with it so keep your eyes peeled. If you’re thinking about picking one up there’s a link in my bio 👀 - feel free to DM me with any questions!!

ARC XL FIRST BAKE

Fired up the new Arc XL last night for the first time having been away on a couple of long trips over the past 2 weeks. WOW. This thing is an absolute pizza cooking monster. The arc shaped flame gives a more even bake than ever before and the heat up time/heat retention is seriously impressive. Also check out the undercarriage shot - perfect!

Absolutely love it and can’t wait to cook lots and lots more pizzas with it.

First pizza had to be a Margherita with sweet San Marzano Tomato, Fior Di Latte, Basil and EVOO.

Dough was cold proved for 24 hours and room temp for 16 hours.

Baked in Arc XL at 460C

Mortadella e Pistachio

Easter vibes on this one despite being a year round banger. Everyone I’ve fed this one to LOVES it.

-Mortadella
-Burrata
-Crushed Pistachios
-Basil
-EVOO
-Fior Di Latte



Baked in Dome at 470C.

These pistachios are from and works extremely well here.

Made using my 60/70 cold proved B**a dough recipe.

   
 
   
     
       
     
     
         

AMATRICIANA

My favourite pasta dish in pizza form. One of the few that translates extremely well into pizza.

I used fiery Calabrian chilli paste on this one for heat and a good helping of very finely chopped guanciale, raw. If you prefer bigger chunks of guanciale it might be worth very gently frying until just translucent before using.

-Guanciale
-Calabrian Chilli
-San Marzano Tomato
-Fior Di Latte
-Basil

Simple as that.

Baked in Dome for 1 minute at 470C

   
     
     
       
           
    

Yep + Pepp

Shared this little beauty last week as a reel - go check it out. Counting down the hours til my next pizza sesh so I can make this again!!

I have a new chilli oil obsession. This Sichuan oil by is absolutely delicious with its addictive heat, umami and lingering, numbing effect from the Sichuan peppercorns.

I’ve basically just pimped up a classic pepperoni here with the oil and a good sprinkle of Togarashi seasoning. This is by far the best Togarashi I’ve purchased and currently being sprinkled on everything I eat. The combination definitely levels up this pizza.

Baked in Dome at 470C

Dough was 50% Poolish. 70% Hydration.

The salami here was the Hungarian Pepperoni from - I love its smokiness and the cupping you get with it when baked.

Also, just to be clear, this isn’t an ad - I just get very excited when I find new products I love!



   
 
   
     
       
     
     
   

Salami e Pomodoro Filetto

One to get in the mood for the warmer weather…it’s coming, I’m sure of it!!

-Piennolo DOP tomatoes
-Napoli Salami
-Fresh rocket
-Fior Di Latte
-Basil
-Maldon Salt

The tomatoes here are incredibly sweet and fresh tasting pairing perfectly with the peppery rocket.

Baked in Dome at 470C

The Queen

It’s so what better way to mark the occasion with the Queen of pizzas - a Margherita.

Pizza doesn’t get better than this.

Baked in Dome at 470C

Shoutout to and for all their hard work promoting

This dough is as 70% Hydration and 50% poolish - recipe reel incoming soon.