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.
FLOUR TO THE PEOPLE PIZZA
573 BATTERSEA PARK ROAD
BATTERSEA SW11 3BJ
020 7228 5672
flour2people@gmail.com
