Upcoming event
Neapolitan pizza cooked to order on the night. Everyone welcome.
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I'll be set up at Marple Sports Club from 5pm, cooking pizza to order until 8pm or until the dough runs out, whichever comes first. Each pizza takes 60 to 90 seconds in the oven at 500°C, so you won't be waiting long.
The club bar is open and serving, and it's open to the public, so you're welcome to buy a drink and sit in with your pizza rather than eating it in the car park. There's free parking on site.
It's my first night at the club, so every pizza comes with a pot of garlic & herb dip on the house.
Seven pizzas on the night. Everything is hand-stretched and topped to order, and quantities are limited, so the later you leave it the fewer choices there'll be.
Nduja is a soft, spicy pork sausage from Calabria. It melts as it bakes and spreads itself across the pizza, leaving a slow, smoky chilli warmth rather than a sharp heat. Red onion and olives cut back through it so it never gets heavy.
San Marzano tomatoes, Fior di Latte mozzarella, Nduja, Red onion, Olives, Fresh basil
Tonight's special
Vegetarian
Aubergine, peppers and chilli fire roasted until soft and smoky, mixed with garlic and lemon. Ricotta salata — ricotta that's been salted and pressed until it's firm enough to grate — goes over at the end, with another squeeze of lemon to keep it fresh and bright.
San Marzano tomatoes, Fior di Latte mozzarella, Roasted aubergine, Peppers, Chilli, Ricotta salata, Lemon
The pepperoni cups and crisps at the edges in the heat of the oven, and the spicy smoky oil that comes out of it runs down into the tomato. Salty, savoury, and gone faster than anything else I make.
San Marzano tomatoes, Fior di Latte mozzarella, Pepperoni, Oregano, Vegetarian grana
Vegan
San Marzano tomatoes, garlic and oregano cooked hard and fast, so the garlic sweetens rather than bites and the tomato tastes more like itself than it does on anything else on the menu. A drizzle of olive oil and you have the taste and smell of the Mediterranean on a pizza.
San Marzano tomatoes, Garlic, Oregano, Fresh basil, Olive oil
Vegetarian
The one everything else is measured against. San Marzano tomatoes stay bright and sharp under milky Fior di Latte, with fresh basil and extra virgin olive oil — the scent fresh out of the oven will take you straight to Naples.
San Marzano tomatoes, Fior di Latte mozzarella, Fresh basil, Vegetarian grana, Olive oil
Vegan
Aubergine, peppers and chilli fire roasted until soft, mixed with garlic and lemon. Finished with shaved fennel marinated in salt and lime — slightly chewy, bright and sharp, cutting through the smoke of the roasted veg.
San Marzano tomatoes, Roasted aubergine, Peppers, Chilli, Garlic, Lemon, Olive oil, Salt and lime marinated fennel
Vegetarian
Cheesy garlic bread taken seriously. Roast garlic butter goes down first and turns mellow and sweet in the heat, then three cheeses on top of it: mozzarella for the pull, cheddar for the savoury depth, and vegetarian grana for the sharp, salty edge. Finished with fresh parsley. Optional quick pickled red onions on top add a contrasting bite and colour.
Roast garlic butter, Fior di Latte mozzarella, Cheddar, Vegetarian grana, Herbs
I'll stick to the published menu as best as possible, but sometimes I need to make changes close to the event as ingredients may be unavailable. If you have an allergy or a dietary question, ask me on the night or get in touch beforehand.
Marple Sports Club
Bowden Lane
Marple
Stockport
SK6 6ND
The club is set back off Bowden Lane behind the playing fields, so it is easy to drive past. There is a car park on site with easy access. Rose Hill and Marple stations are both a short walk away.
If you want to check something before you come down — allergens, timings — or you'd like me to bring the oven to your own event, get in touch.
