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"You see pizza typically has rules, but I think rules are boring, and they promote a homogenous product. I don't want to make imported, cookie-cutter style pizza. "Yes, I'll take inspiration from my favourite pizza shops in the US, after all, it has some of the best pizza in the world, but ultimately, I want my pizza to be unique to Belfast. "There’s no reason why the best pizza in the world can't be made in Belfast! We have access to amazing produce from suppliers right across the island, and access to amazing equipment, and a customer base that appreciates quality."
"That becomes our dough, which is enhanced with flours and grains sourced, grown and milled in the UK and Ireland. "I often combine the dough with local produce to offer a product that has my thumbprint, and that Flout! distinction, all over it. "I heavily hydrate my dough and it’s lower in protein so it’s harder to manipulate into a traditional pizza shape, but the end result is a non-negotiable for me. Same as the heavy char which has become somewhat of a badge of honour for us.”
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Published 09:00 29 Jan 2023 GMT
Updated 15:34 25 Jan 2023 GMT
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