Let’s start at the very beginning…

It all started some years ago on holidays to Italy and the Mediterranean. Having been used to chain pizza restaurants and greasy takeaways, the simplicity of the Neapolitan style pizza in a wood fired oven, which we first experienced in Italy, was an explosion for the senses. Since then, we’ve travelled far and wide to find the best pizzas. We’ve been known to walk for 60 minutes on the promise of a good pizza and always make it our mission to locate the best pizza joint in any town we visit.

As Neapolitan style pizza caught on in the UK, we were lucky enough to have some brilliant wood-fired pizza restaurants in our hometown, Manchester, and would (and still do!) regularly visit these to enjoy that hard-to-beat taste. But we soon found that if we wanted to enjoy a pizza at home, we couldn’t recreate the same experience. By the time a Neapolitan style pizza had travelled even a short distance via car or courtesy of a Deliveroo driver, we found the pizza to be too cool to enjoy, with tough dough and rubbery cheese.

So we set about on a mission to try and recreate the Neapolitan style pizza that we loved in our own home. And that’s when we stumbled across the idea of the frying pan pizza. Made with the finest ingredients we found that we could create pizzas with a stone baked taste, light and bubbly crust in less than 5 minutes.

Many, many pizzas later, and having tried and tested all of the variables to attain the best taste and finished result, Dough Re Me was created.