The first rule of pizza club … you talk about pizza club

The Wokingham Paper - - NEWS - By JESSWARREN jwar­ren@wok­ing­ham­pa­

IT STARTED with one home­made pizza, and grew into a lock­down busi­ness.

Nick Fyffe mas­tered the sweet taste of Neapolitan pizza in the sum­mer of 2019. It was a sum­mer of beers, cheese and per­fectly leav­ened dough.

But the stage was call­ing, and Nick went back to his day job work­ing as a bass player for the rest of the year.

When lock­down be­gan, his gigs were can­celled and it be­came the per­fect op­por­tu­nity to make a mad dash to the shops for flour and yeast.

The pizza mak­ing be­gan once more.

Armed with his Gozney Roc­cbox — a high tech pizza oven he found on a Kick­stater cam­paign — and a food hy­giene cer­tifi­cate, Nick has been cook­ing piz­zas from his home ever since.

Now he’s a fewweeks away from launch­ing the War­grave Pizza Club — a pre-book­able take­away pizza ser­vice.

Last week­end, he spent the evening work­ing against the clock, as his daugh­ter timed his piz­za­mak­ing skills.

He said: “I don’t want to stretch my­self too thin, and for it to be­come stress­ful.

“I only just cre­ated my Face­book and In­sta­gram page, and it’s all blown up from there.

“The plan is to launch a pre-book sys­tem with time slots, so that peo­ple come and col­lect their pizza hot from the oven. Once they’re gone, they’re gone.”

But this isn’t his first time in the heat.

“I’ve got a friend in St Al­bans who has a very suc­cess­ful pizza busi­ness. If he has a big food fes­ti­val, I’ll go cook for him.

“We’ve done 250 piz­zas a day. “I think this will be more like 50. I’m keep­ing it small and sim­ple.

“Peo­ple think pizza is an easy thing to do, but if I’m go­ing to do some­thing, I want to do it prop­erly.

“The tem­per­a­ture of the oven makes the big­gest dif­fer­ence. Dough is ac­tu­ally very sim­ple, it’s flour, wa­ter, fresh yeast and salt. But you have to get the right level of hy­dra­tion. It’s about know­ing how the dough re­acts to heat and hu­mid­ity.

“And I use a longer fer­men­ta­tion — al­most like sourdough — which makes it eas­ier to di­gest.”

Now armed with a sec­ond Gozney Roc­cbox, a gazebo and a work­bench, Nick is look­ing for­ward to feed­ing the peo­ple of War­grave and be­yond.

To fol­low the launch of his new busi­ness, search for War­grave Pizza Club on Face­book.

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