What You Just Ate

If you scanned the box, you probably want to know what made that pizza taste the way it did. The short version: slow dough, good tomatoes, proper cheese, a hot oven, and toppings chosen for aroma as much as flavour.

Menus change from service to service, so this page is a guide to the pizzas I make rather than a live menu. If you have a question about ingredients or dietary needs from a specific day, ask me at the stall or email will@wills.pizza.

Pizza guide How it's made Leave feedback

Pizza guide

These are the kinds of pizzas you might have seen on the menu. Some are regulars and some come out when the right ingredients are on hand.

Margherita

Tomato, mozzarella, basil, parmesan, and olive oil. The basil lifts the tomato into something bright, floral, and full of aroma before you even take a bite.

Marinara

Tomato, garlic, oregano, basil, and olive oil. A classic for a reason: warm garlic, bright tomato, and that unmistakable Italian aroma.

Pepperoni

Tomato, mozzarella, pepperoni, and parmesan. Melting cheese, crisped edges, and savoury pepperoni oil running into the tomato.

Nduja

Tomato, mozzarella, red onion, olives, basil, and spicy nduja. The nduja melts into the pizza, giving a warm, smoky chilli glow cut through by onion and olive.

Fungi

Tomato, mozzarella, mushrooms, white onion, oregano, and chilli oil. Deep mushroom flavour, a little onion sweetness, and a warm finish from the oil.

Aubergine & Ricotta Salata

Tomato, mozzarella, roasted aubergine, peppers, chilli, olive oil, ricotta salata, and lemon. Soft, savoury, salty, and bright at the end.

Ingredients can vary by event, supplier, and recipe testing. For real-time dietary or ingredient questions, ask at the stall on the day or contact me directly.

The dough

The dough is made with a blend of Caputo and Shipton Mill flours, bringing together Italian and British milling. I use a biga, a stiff pre-ferment that helps give the crust its flavour, lightness, and gentle chew.

It goes through a 24-hour room-temperature process. That time is what helps the crust puff in the oven, blister at the edges, and still feel soft enough to fold.

The ingredients

I use Solania San Marzano tomatoes, high quality mozzarella, fresh basil, good olive oil, and toppings chosen to work together rather than crowd the pizza. The aim is a pizza that smells good as soon as the box opens and still feels balanced on the last bite.

That is why the menu stays focused at markets and events. Each pizza should have its own reason to be there.

The oven

I cook on a Gozney Arc XL at around 500°C. At that temperature, a pizza takes roughly 60 to 90 seconds. The heat blisters the crust, chars the base, and keeps the tomato, basil, cheese, and toppings lively.

That fast cook is a big part of what makes this style of pizza work: blistered at the edge, soft in the middle, and best eaten straight away.

Events

You'll find Will's Pizza at farmers markets, street food markets, and food festivals, including Stockport Foodie Friday. I also do private events: weddings, birthdays, parties, and workplace events with suitable outdoor space.

If the pizza you just had would go down well with your guests, you can ask about bringing the oven to an event.

Ask about events