ABOUT
DOUGH MEDDLING SINCE 2014
IT ALL STARTED WHEN…
In 2014, owner Ollie adopted a custom-built pizza locomotive, which features a wood-fired oven in place of the firebox. This marked the beginning of a floury path of discovery as a self-taught pizza chef learning on the go doing street food and events catering.
Many unsociable hours were spent in his converted basement (The Dough Dungeon) meddling with different flour combos, hydrations, and rises in the hope to one day achieve the perfect crust*.
*may not actually exist
YORKSHIRE!
Pizza Loco respect the age-old Neapolitan methods of pizza making and using what’s around you, but disregard the strict toppings list.
We’re huge fans of looking at a recipe, or plate of food and thinking, “would this be good on pizza..?” 90% of the time, the answer is yes!
MEANWOOD TAVERN
We are absolutely buzzing to say we’re now kitchen residents for the next 12 months at the absolute power pub that is Meanwood Tavern.
We’ll be serving our pizza, sfizi, and (if you’re around during daytime hours) our now infamous pizza dough sandwiches called panuozzi.
OUR GREEN credentials
We take our environmental responsibilities pretty seriously…
As much as possible, we source our ingredients from farmers, growers, and independent businesses close to our base in order to keep food miles to a minimum. Our flour is grown and milled in the UK by Wildfarmed, who are at the forefront of planet-saving regenerative agriculture.
We have use of our own exclusive farm, where we grow heritage tomatoes, herbs, and various veg. Packaging is kept to a minimum and we serve our pizzas on plates made from recycled sugar cane, or boxes made from recycled card. Our oven is fuelled by carbon-neutral timber, harvested from managed woodland in Dalby, North Yorkshire where new trees are planted to replace those cut down.