Slow Dough Pizza Co.

This was a fantastic and fun way to spend an afternoon by making and then enjoying some fabulous pizzas. This was all courtesy of Slow Dough Pizza Co. who are based in Upminster. We placed our order early in the week then waited for saturday to come round. The pizza making kits were delivered by owner Alan himself who will also answer any questions you may have. He then sent us all the cooking instructions to follow via email. This is definitely worth reading before you start. All the ingredients are packaged in plastic containers which will keep everything fresh so you can even have them the following day. When we opened the boxes there was a nice surprise as Alan had given us an extra antipasti course to try which came with fresh ciabatta bread. .

We took the ingredients into the kitchen and separated them all so that we knew which items went with each pizza. We then decided to start with the Antipasti which literally just had to be plated. This also gave us the chance to preheat the grill to a high temperature and also to preheat the frying pan. I have to say the Antipasti with the quality of ingredients which were salami’s , cheese , olives , walnuts . raisins , olive oil and of course the ciabatta bread was excellent.


Now it was time to start making the pizzas where we thought we’d begin with the Garlic Bread. This we felt was a good place to start because to first test your skills and then you will also know if the heat on the grill and hob is hot enough. So with the flour on the table we began. You mould the dough into a ball and then begin pressing down from the middle outwards. You continue to do this and once you’ve flipped the dough four times it should be ready for the frying pan. It then goes in the pan for 90 seconds before you place it under the grill for a further 90 seconds and then hey presto it should be ready. We were quite pleased with the outcome of the Garlic Bread so moved onto the Fior di Latte (cheesy garlic bread). This seemed to come out better which was probably due to our technique improving and also the heat of the grill reaching a better temperature. We then felt quite confident so moved onto the Salami Piccante pizza where you put the toppings on the pizza once it’s in the pan before going under the grill. We then decided to taste these which would give us a break before we carried on. The Garlic Bread was nice but you could clearly see the improvements in the Fior di Latte which was delicious and the Salami Piccante pizza was even better.

Garlic Bread

Fior do Latte

Salami Piccante

After enjoying the breads and salami pizza we reheated the grill and hob ready for the last two pizzas. This we started with the Margherita and with our skills in place and following the exact same process the result was amazing. Now we really felt like pizza makers and with our confidence high we saved the best til last. The Speck , Rocket & Truffle Oil pizza was absolutely perfect. We then sat down to taste them and believe me they were heaven.


Speck , Rocket , Truffle Oil

This brought to an end a fabulous afternoon where not only did we have good fun making the pizzas but great enjoyment eating them. The quality of the produce is amazing and the process in making the pizzas is quite straight forward in fact to make one pizza from dough to plate only takes about ten minutes. It’s now not going to surprise you when I say that I would highly recommend placing an order as I believe the quality of pizza is higher than any shop bought and even better than most takeaways. It would also be great fun for all the family.

Thanks Alan for excellent service and looking forward to ordering from you again soon.

#SupportLocal #SupportSmallBusinesses


By Lloyd Stevens

I'm a big Foodie and love Fine Dining in AA Rosette and Michelin Star restaurants also enjoy good Pub Food especially Desserts . I been living in Hornchurch for 20yrs now and this year celebrate my 25th Wedding Anniversary to my wife Jane . We do enjoy our holidays with Italy & San Diego as our favourite destinations I've decided to focus more on my Foodie life due to over 3 years ago being struck down with nerve damage and recently spondylosis I do enjoy my sport and follow Chelsea , Juventus & San Diego Padres

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