The culinary journey began in the world of classical French cuisine — a place of precision, structure, and deeply rooted technique. For years, I lived in that rhythm: sauces reduced to velvet, knife work honed to ritual, and flavour built through discipline and detail. It shaped me as a chef and defined how I understood food.

But everything changed in Umbria.

On a quiet afternoon during a trip to the Supermarket, I stepped upto a tiny, unassuming hole‑in‑the‑wall pizzeria. No queues, no glossy menus — just an oven glowing in the corner and a selection of amazing looking Pizza by the slice. I ordered what seemed like the simplest thing on show: a white pizza topped only with thinly sliced courgette.

No cheese. No tomatoes. Nothing to hide behind. What arrived was transformative.

It was delicate yet bold, rustic yet refined — unequivocal restraint. In that moment, the question hit me harder than any classical training ever had: What is pizza, really?

At Dough Monster, pizza isn’t just food — it’s our playground, our obsession, and occasionally an experiment gone deliciously wrong. We proudly serve the classics — the recipes people return to again and again — because they’ve earned their place at the table. But we also enjoy exploring new ideas, creating thoughtful twists that bring something fresh without losing what makes pizza timeless.

Every combination is considered, balanced, and built to be genuinely enjoyable. And yes, we do use pineapple — but in a way that respects the ingredients and elevates the whole dish.

At Dough Monster, tradition and creativity live side by side, all in service of one thing: bloddy good pizza.

If it tastes ridiculous in the best possible way? We’re in.

We don’t just make pizza — we create an experience for you and your guests. From the moment we arrive to the final bake, our goal is to deliver something truly memorable.

Our passion is baked into every slice. We use carefully selected ingredients and craft innovative flavour combinations that go far beyond the ordinary. We don’t settle for “good enough.” We aim for exceptional.

And because we want you to enjoy as much pizza as your heart desires, we’ve developed a dough that’s as light and digestible as it is delicious. Using full wheat‑germ flour, a long fermentation process, and a preferment, we create a base that’s naturally easier on the stomach and full of flavour.

In simple terms: you get to indulge in incredible pizza without the heavy, bloated, post‑Dominos feeling. Just pure, feel‑good food