Wood fired Neapolitan style pizza makers with an LA/NYC touch when it comes to toppings... Wood fired cooking, in and around Angus
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I’m cooking pizza this saturday down at the deep end arts space for market day…12-5 or sell out.
using a new flour from for the dough that we’ve fine tuned
pizza (📸) “seasonal greens”
rainbow chard(), wild garlic, mozz, rainton tomme cheese(), our own cured amalfi lemon, toasted fennel seeds and smoked rapeseed oil.
meating of two greats… venison salami and pepperoni
only found at and
We’re cooking again today from 12 at The Deep End with
You can find us today cooking pizza at the first of the Christmas markets, down at The Deep End arts space with
It’s a very dog friendly place and will as always be in a festive mood…🎄🎉🍕
A real pleasure cooking pizza last night with for their event…
Now back to
Good to get out 🔥🍕
Another lovely afternoon yesterday down with
And as it was (of course you knew that 😁) I cooked the always popular “Cheese et Onion” pizza for the first time in a while…
Fior do latte mozzarella, Laganory raw milk cheese from , onion and shallots braised with rapeseed oil and thyme and then finished with parmesan(also a raw milk cheese), chives and grated lemon zest.
We’re starting something different in just over a weeks time, still pizza but no fire…
Keeping it simple to start with, a small choice of pizza and sides using as many ingredients as we can find from close by(which is much) and if all goes well there’s some interesting ideas we’ve been planning…
If you can, spreading the word would be much appreciated 😊
Caesars Pizza
Yesterday’s leftover focaccia…
Autumn flavours and colours.
Roast butternut squash, red Russian kale, nduja, parmesan, lemon/rosemary oil and loads of almonds.
the “guilty pleasure” for this kind of weather…here mid pour as the chilli honey finds its way between the thick cut pepperoni.
on again tomorrow, the 2nd of october 😶(where has 2021 gone)
down with 11-4
vegan nduja with roast butternut squash chunks and cavolo nero marinated in lemon and rosemary style with a few toasted almond flakes
Going to cook some pizza in here, upstairs at the legendary McNeills pub just off Victoria Road starting 30th September…might do a bit of painting and decorating 😎
“Margherita Monday” is a thing…
Here’s two and one is vegan 🌱
Both available at The Deep End arts space this Saturday the 18th during the with
Back at The Deep End arts space on Saturday from 11-4 for The Big Zero Waste Market with
One of the pizza I’ll be cooking…yours will be properly cut though
Rainbow chard, nduja, sweet and sour roast shallot, fermented tomatoes, parmesan and rosemary oil
Leftovers focaccia…
Nduja, fermented cherry tomatoes, chunks of corra linn cheese and a fair douse of new season olive oil.
Cooking pizza on a warm and wet Glasgow day yesterday 😎
The market is in a great spot under a railway bridge just off pollokshaws road. Its so easy to walk past and you actually walk down to the deep end, which is the name of the place as it’s not just a stretch of ground that’s got stalls on it occasionally but the entrance to The Deep End arts space that’s always open and busy.
https://www.govanhillbaths.com
I’ll be cooking at a few events that they’re hosting soon which I’ll post about when they come about…
Pizza choice for this Saturday at The Deep End Market with 11-4
Pizza shown is the Porco Bianco…
Fior do latte mozzarella, Locavore rainbow chard, our own pork and fennel sausage, sweet and sour roast shallots and then finished with lemon and parmesan.
We're constantly at the moment having to read some hard fact news that we need to know about..........but lovely stories like this, are so important in amongst it all.
After the death of my mother, I wasn’t sure how my father, brother and I would knit ourselves into a unit. Could a sweaty nightclub in Lisbon hold the answer?
Must Munch Pizza!!!
Can’t stop smoking and fermenting things…
From yesterday’s choice,
Fior di latte mozzarella, parmesan, grilled padron peppers, applewood smoked chicken, fermented tomato, garlic, red onion and finished with basil/parsley oil
It was great to be cooking again
Can’t believe how hard it is to get a premise…so many people bidding for anything that comes on the market…so for now I’ll be popping up here and there with a couple of some dough and a few ingredients 😁
Back at the Deep End Market in a few weeks with
Wish I was closer 🤩
Some devilled teenage chickens trapped in the bbq…these, when we start up, will be available on Sundays only and flavours will change most weeks…marinated in loads of garlic, lemon and cayenne pepper, they went well with the buttermilk and pecan coleslaw 🔥
Had to squeeze in a picture of Billy I found the other day on a wander 😎
Lovely article on the joys of Psychogeography and talking about positives that have come from COVID.
I truly miss the walks along cliffs and fields in Angus, but for me, nothing quite beats a drift without purpose in a city you love...
On a dreich May afternoon, Dee Heddon emerges from her tenement flat wearing a pair of sturdy Brooks shoes and wielding a multi-coloured umbrella. The professor of theatre studies at Glasgow University is leading a research project into walking, arts and the pandemic, and has invited me along on her...
Think this is the dough we’re going to start using once we start starting…
Some 00, white rye and wholewheat with fresh yeast and 72 hours long with a 380 degree cook.
Using some new friends and we decorated the dough with some smoked chicken, a little wilted spinach and a few dollops of reduced tomato sauce full of garlic, lemon, chilli flakes and fennel seeds…
That’s it...the muckle backit oven has gone to pastures new, well about a month ago but it’s been hard to come to terms with. The wonderful world that is Sinclair's Catering has bought it to put it to work as part of their amazing team...weddings won’t benefit till next year but they’ll be starting a pizza takeaway in the coming weeks 😎
We on the the other hand are sitting pretty and waiting for all sorts of decisions to be made for us to be able to head forward...but meanwhile, by using the Gozney roccbox, we’re still figuring out all sorts of pizza/flatbread situations like this one...(pic)
Roast leeks with barley miso, wild garlic, mixed mushrooms and finished with ricotta and preserved lemon, it’ll be vegan too by just switching for some cashew ricotta...🌳
Until anything else then that we can babble about, you’ll find us on the banks of the White Cart Water...
Happy voting folks!!!
Westminster’s self-serving rule is bolstering the cause of independence. Democracy will be the winner, says Guardian columnist George Monbiot
Just in case and before we put it up for sale elsewhere, we’re checking to see if anyone linked to our social media would be interested in buying our wonderful oven that we’ve had for nearly six years now...
Our new plans don’t have a need for such a large mobile oven so we need to find it a new home where it will be properly used.
As usual we have no detailed pictures of it in action other than these few that we found. For full specs http://www.mobilepizzaovens.co.uk/catalogue/trailer-ovens/the-drago.html
The price we’re asking is £8500 and if anyone is interested please get in touch and we can send some detailed pictures and answer questions etc.
We’ve had so much fun dragging it around Scotland to all sorts of situations, we’ve often found ourselves very lost on backroads too but have mastered u turns in unbelievable moments of panic (weddings often tend to be in beautiful, hard to find parts of the country) 😁
It would be such a nice way for us to part with it by handing it over to a friend of The Muckle Backit Oven....so please either get in touch or spread the word to those you think might be ready for a new challenge 😎
It’s been two years since we’ve cooked pizza/focaccia with wild garlic!!!
Last year (for obvious reasons) it’s short season just passed us by but this year we’re filling the freezer with bags of it, gently wilted, waiting to be used when we can 😎
Fior di latte mozzarella, wilted wild garlic, Corra Linn cheese from Errington Cheese, wild venison salami from Great Glen Charcuterie, pickled shallots and a wild garlic and parsley salsa verde...
A couple of weeks ago after reading about news happening in Marseille(spiritual home of the mobile pizza truck), this inevitably resulted in a craving for a pizza “moitie moitie”, a Pissaladiere and the Marseille version of a Margherita...classics from the south of France...where it tends to be nice and warm and not here 😊
30 Monteith Drive
Glasgow
G768NT
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Wood fired Neapolitan style pizza makers using a host of local produce when it comes to toppings...
We can cover events around North East Scotland as well as Glasgow and its neighbouring areas...
