We are now open everyday from 3pm till late
Following current government guidelines entering the premises is no longer possible. Food collection and payment will take place over a table at the door. The best way to order is via our online ordering system (click "see menu and order" above). For collections you can either call on arrival or get our attention at the door. Deliveries are running as normal provided by ATB taxis. Every step is taken to insure the safety of our customers, staff and drivers. Please let us know if you have any questions or requests and we'll do our best to help. Thank you all for your ongoing custom and support. Stay safe!
FOOD TO MAKE YOU HAPPY
GREAT FOOD UNIQUE MENU
NO DEEP FRYING
LOW CALORIE OPTIONS
SOURDOUGH: Delicious hand tossed sourdough baked directly on the stone. Made to a traditional recipe. Thin crust, chewy, airy dough with a crisp base. We recommend keeping it simple but an excellent base for any ingredients.
FOCACCIA PIZZA: Our Focaccia is created from a simple dough, with a 92% liquid to flour ratio, which produces an extremely light, open structured base which is easy to digest and supports a wide range of toppings.
PAN PIZZA: Traditional pan pizza. Baked in a lightly oiled pan for a delicious crisp crust. Thin to medium crust. Enough to support plenty of sauce, cheese and the toppings of your choice.
DEEP PAN: Thick, deep, light doughy crust. Double baked to ensure no soggy bottom.
What is sourdough?
Regular dough is made using store bought yeast that reacts with gluten making the dough rise. Sourdough dough, on the other hand, is made with a "starter". This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water. Sourdough has a slightly stronger taste and chewy texture.
Sourdough is more digestible than standard dough and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralize the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread's glycaemic index (GI), so it doesn't cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance.
What is a Real Pizza?
This could be debated forever. Everyone has their own idea. We have ours and we are sure you'll love what we have to offer.
Why are you called Real Pizza?
It's just a name. What we do feels real to us and we hoped to grab your attention and we're happy it did. Now you can try our delicious food.