Delivered nationally in eco-friendly packaging, the pizzas can be reheated in a normal commercial oven for six to eight minutes.
Priced at £4.50 to £6, the pizzas are made using a classic Neapolitan recipe at the Dodo Pub Co. site Up in Arms in Oxford and supplied vacuum packed.
The team hand makes the dough and then allow it to rise for 48 hours, before baking it in a wood-fired oven to ‘almost cook’ the base before rapidly cooling (to avoid the twice cooked taste).
Options include Salami Get This Straight (crushed tomato, fior di latte, salami, sweet red peppers, basil); Truffle Funghi (fior di latte, mushrooms, grana pandano, truffle oil, basil); and Vegan Margherita (crushed tomato, Mozzarisella, basil).
“We decided to offer these for wholesale to the trade as we recognise that whilst the industry is re-opening it will not always be viable for every pub to staff up the kitchens as well as the bar, in what is a very uncertain time,” says co-founder Leo Johnson.
“We think these pizzas are the perfect solution - restaurant quality and fresh, delivered quickly, and made easily.”
Johnson and Chris Manners founded the Dodo Pub Company in 2009, as they returned to their hometown from university.
The group now operates five sites across Oxford, Cheltenham and Reading as well as the co-working space Dodo Works.