Cooking pizza in a stone-based wood-fired oven is essential to get the thin, crispy base that is the ultimate pizza experience.
To achieve consistent results under high volume conditions, you need an oven that can maintain a floor temperature of 350°C. The heat in the dome needs to be even higher - around 500-600°C. Domestic ovens can only reach around 230°C.
Our Bushman wood-fired oven, made by Dingley Dell Enterprises, is DEFRA approved. It’s designed and constructed to withstand the rigours of mobile catering. It offers the most discerning pizza aficionado the perfect, thin-based pizza every time. What’s more it’ll cook a pizza in less than a minute, so there’s no waiting.
We make our own delicious tomato sauce and, where possible, source from local suppliers. We have changing seasonal pizzas and delicious dessert pizzas.
Tired after a long journey we step down off a train at Bologna railway station. Outside, in the welcome shade of the plane trees, we sit and ponder our next move at a little mobile cafe. We sit and watch the people come and go. We relax. In our hearts we know that one day we'll open a business like this - the Travelling Pizzeria was born...
We moved to Devon five years ago after following publishing and dentistry careers in London.
Weary of the rat race, we travelled extensively around Europe and the Greek islands, which resulted in a novel (Waiting on Amber by Jonathan Dandy), plus a desire to channel our energy and passion into a vibrant food business.
In Devon we saw an opportunity to offer a different kind of street food experience. We wanted to create mobile catering with a continental vibe, serving distinctive, artisan pizzas made with the best of Devon's fabulous produce.
We bought a lovely old Citroen H van and had it professionally converted to a very high specification. Our customers can see their pizzas cooked in a hand-made wood-fired oven - al fresco catering at its best!