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Pop-up pizzeria coming to Redfield
A new Neapolitan-style pizzeria is firing up its oven for the first time on Wednesday.
Initially offering click & collect takeaway, Dough Heads is opening at Bristol Spirit on Whitehall Road in Redfield.
The sourdough pizzas are cooked with dough made over four days, with a minimum fermentation period of 48 hours, leaving the pizza light and airy.
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Dough Heads has been founded by Jen Sankey, who was previously head chef at Bristol pop-up Tsukemono and has also had stints stints working with street food outfits Murray May’s and The Little Taquero.
Pizzas start at £8 for the margherita and go up to £11 for the tartiflette white pizza.
Sides include dips, anchovies and house-smoked olives; with the one choice of dessert currently hot churros rolled in cinnamon sugar with a dark chocolate dip.
Main photo: Dough Heads
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