We try and make as much as we can from scratch. We are a small business with not much actual space but this can also be a catalyst for creativity.
A typical evening for us as a pizzeria:
At three pm precisely dough is being prepared for pizza bases. 48 hour proofing is needed to make our sourdough bases just how we like them. The texture is not crisp or chewy but somewhere in between. Homemade chilli oil is prepared every few days. We start to shape the dough we prepared 48 hours earlier for the evening service. Good quality toppings from different regions of Italy are imported apart from the Kalamata black olives of course.
Our evening menu is small as we like to focus only on pizza to keep the quality high. The oven operated at very high temperatures and so 90 - 120 seconds is all a pizza needs to cook to perfection. Eat in, take-away or delivery is available.
Our site at 573 Battersea Park Road has been in our family since the 1960’s.
It was a fish & chip shop then called “Chris’s Fish Bar". The site morphed into a greasy spoon in the 1990’s and was rented out. My sister and I took back ownership in 2015.
Flour to the People Pizza is a great tribute to the past, an evolution of the site and our family’s history.
The scent of burning wood, the crackle of a live flame, and a blistered, golden crust bubbling under intense heat—there is nothing quite like traditional woodfired pizza.
At the heart of Flour to the People Pizza's kitchen sits a traditional woodfired oven, roaring at temperatures reaching up to 450°C to 500°C. Unlike conventional commercial ovens that rely on dry, stagnant electric or gas heat, a woodfired oven utilizes three types of heat simultaneously: conductive heat from the fire-baked stone floor, radiant heat reflecting from the dome, and convection heat from the swirling hot air.
This intense environment creates a unique cooking dynamic. Flash cooking means pizzas cook to perfection in just 60 to 90 seconds - with natural moisture of the dough and toppings locked in, preventing the ingredients from becoming soggy or dried out. The extreme heat causes gas pockets in the dough to expand instantly and char beautifully, creating the signature dark spots known as "leopard spots” - a complex, smoky bitterness that contrasts perfectly with sweet tomato sauce. And the stone floor draws moisture out of the outer layer of the dough instantly, creating a crisp exterior while leaving the inside beautifully soft and pillowy.
While the oven provides the theatrical finale, the true magic begins days earlier with the home-made sourdough pizza bases. Flour to the People Pizza rejects commercial yeast in favor of a living wild starter, cultivated and nurtured in-house. Opting for long-fermentation sourdough over standard quick-rise dough yields profound culinary advantages, establishing an unmatched depth of flavor. As the wild yeast and lactic acid bacteria ferment the flour over 24 to 48 hours, they produce complex organic acids, developing a distinct, tangy profile and a rich aroma that commercial yeast simply cannot replicate.
Every single pizza is hand-stretched to order, topped with the freshest ingredients, and blasted in our blazing woodfired oven to arrive at your door piping hot and perfectly blistered. Skip the bloated feeling of commercial fast food and choose a takeaway that loves your body back.
Order directly below, or give our team a call on 0207 228 5572.
FLOUR TO THE PEOPLE PIZZA
573 BATTERSEA PARK ROAD
BATTERSEA SW11 3BJ
020 7228 5672
flour2people@gmail.com
