About Me
MARK THE PIZZA NOMAD
It's no secret that I've always loved pizza and so making the decision to start my own pizza business seemed like the logical thing to do! I knew, when I started out, that this venture would very much be a labour of love, but I wanted to do it right, so over a number of months I set about researching and trying many different dough recipes and ingredients until I was fully satisfied with my final product...
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My first day selling pizzas to customers was on 1st August 2020 at the wonderful Draper's Yard in Chichester, with my trusty Roccbox Pizza oven and 60 balls of dough. (I had to mix my dough in batches of 6 (so 10 batches), but have now invested in an industrial Sunmix dough mixer!) It was fantastic to finally be able to share my pizzas with customers and enjoy their reactions to the process, as they watched them being made!
Since then I have been playing with new combinations of savoury pizzas and been developing a range of Pudding Pizzas too. These have all gone down very well with trusted friends and family who have the arduous task of taste testing for me.
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My pizza is all about the dough! All of my dough is lovingly prepared over 28 hours, using the very finest Caputo Pizzaria flour imported from Italy, and my tomato sauce uses San Marzano tomatoes from the hills around Mt. Vesuvius. I strive to use fresh, high quality ingredients for all my pizza, and whenever possible, I buy from local stockists so that you get the very best, local ingredients to enjoy!
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The beginning of 2022 was an exciting time for The Pizza Nomad as I finally took the plunge and purchased a converted, Rice horse box. Having wheels has always been part of The Pizza Nomad plan, so now I can finally live out my dream of having my own food truck! (Very much inspired by the 2014 film Chef.)
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My aim is to capture all the passion and enthusiasm I have for this business in every pizza that I cook, and I hope that I can also share this passion with you too!
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I can't wait to share my pizza with you soon... thanks for reading.
