• Ethan

A Grate Day Out - Second Slice

Updated: May 4, 2018



Mobile pizza business
Hungry yet?

Onto making the pizzas.

So Mark had taken us through his menu whilst we were making dough and talking shop earlier in the day, and gave us a rough outline of what each one required.

Due to my pretty catastrophic failure of dough rolling earlier, I let Al take the first hit out. In fairness to him, he did pretty well again. Which was frustrating. My turn.

Showtime for Le Boeuf. A Margherita pizza, the simplest of all pizzas right? Bit of tomato, bit of cheese, finished with a bit of basil. No brainer. Until, you factor in everything else.

Outdoor Temperature:

Too cold, and the dough will take more work, too warm, and the dough becomes sticky and stretchy.

Oven Temperature:

Too hot, and the crust will burn before everything starts to melt and cook, too cold and the crust doesn’t form at all, the cheese doesn’t melt, and all in all its just a bad time had by all.


Different areas of the oven have different temperatures, and as stated above, can cause issue. Luckily Mark introduced us to what I can only describe as a thermometer gun (it was an infrared thermometer, but I WAAAY prefer thermometer gun).

Actually getting the pizza on the peel:

Now this doesn’t sound like it should be difficult, but sweet baby Jesus, I think this is the hardest thing to get right for me so far. If you don’t believe me, have a go yourself. It takes some getting used to.

We ticked these things off and we were good to go. Nevertheless, things didn’t go exactly to plan. I mean don’t get me wrong, it tasted great, but um, well its just, uh… ah just have a look.

Available for kids parties and bar-mitzvahs.

May have been a tad conservative on the toppings and general size...its a learning experience. It did, however, pass the harshest critic test, which was from Mark's daughter Lilly, so as far as I'm concerned, that means I nailed it. Besides, by the time we had made our way through the menu I was considerably better (still a little bit gutted that there was no trophy for most improved, but I have the moral victory).

As if the first critic test wasn't enough, our grand finale was cooking dinner for Mark's family. PANIC. The orders weren't too complicated to be fair, a couple of specialised margheritas, a pepperoni and then Mark's seasonal special (plus whatever Al and I fancied with the final dough ball). Game faces on, and off we went. I don't need to tell you any more than we were a well oiled machine. Well, a machine. Well, kind of a machine. More of the kind of machine like the one at the start of Back To The Future, or Wallace and Gromit, in the sense that we definitely went a pretty...unique way about it, but hey, it worked! Like I said, LEARNING EXPERIENCE.

We finished the day by sampling Mark's Cinnamon Roll Sweetza, and that thing was absolutely bloody phenomenal. I wish I had taken pictures, but we inhaled it pretty aggressively as soon as it was put in front of us.

Honestly, this day was crazily beneficial for us as we look to find our feet and get this show on the road. We can't thank Mark and his family enough for having us up and showing us the ropes. A great bloke with a massive passion in what he does. If you're from the Nottingham way, go and check out The Little Pizza Box! I promise you, that you will not be disappointed. Instagram TheLittlePizzaBox

Next time: the ups and downs of the first menu testing day. Laters.


(P.s. I made my own trophy.)

Damn right most improved.

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