Phil Yer Pot

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Phil Yer Pot Pizzas or dinner party menus, built around whatever the farms and growers round here have that week, rather than round a laminated list.

03/10/2026

So what's a poolish?

It's a pre-ferment. Equal parts flour and water, a tiny pinch of yeast, mixed into a loose batter and left overnight. By morning it's doubled, full of bubbles and smells a bit like b**r. That's the yeast getting a head start before the real dough is even made.

Why bother?

Mostly for the flavour. A long, slow ferment builds a depth you can't get from a dough made and baked the same day. Slightly sweet, a little nutty, with a gentle tang.

Texture too. Poolish makes the dough stretchier and easier to open by hand, and you get a lighter, crispier base with a properly airy crust.

And it's consistent. I love sourdough, but a starter has moods. When you're cooking for a crowd, you want a dough that behaves the same way every time.

Tomorrow this gets mixed into the main dough, balled up and sent to the fridge for a long cold ferment. Pizza starts days before you eat it.

01/10/2026

That's the first Phil Yer Pot pizza night done.

A few Sundays ago, my family and a few friends in the garden, with me and a mate at the oven for a few hours pretending I wasn't nervous. Nobody went home hungry, which is the only review I was after.

I cooked in kitchens for ten years before I got into software, and this is the bit I've missed. Making dough on a Friday and watching people eat it on a Sunday.

Now the fun part. Who's got something coming up? Christmas do, a wedding, a work thing where nobody wants another buffet. I'll bring the oven, the dough and the toppings to your garden, yard or venue, and you sort the drinks.

Drop a comment or message me. Dates and info at philyerpot.com (link in bio)

15/09/2026

We've been cooking most weekends. Oven lit, feeding whoever dares to try it.

Lately the focus has been the process. Where the hot spot is, how fast the back edge catches if you don't turn it.

The toppings have been the fun part. Trying things, cutting it, noting people's reactions.

Dough's a whole other story. That one's coming.

Looking forward to bringing it to the next one. philyerpot.com

supperclubbelfast northernirelandfood ooni

Been quiet on here for a couple of years. I was writing software when I started this account, and the plan was always to...
12/09/2026

Been quiet on here for a couple of years. I was writing software when I started this account, and the plan was always to do both. Then AI landed, the job got bigger, a new one got bigger again, the trays and account went quiet..

I love the software work. Solving problems, building things, and the money is obviously a lot better than a kitchen. But it's mostly talking to AI chat windows all day, and I spent some time recently helping 2TAPS CATERING and remembered what the other thing feels like. Hands busy, out and about, talking to actual people.

So a few months ago I bought a gas oven. Not on a whim, bought for what's next.

Pizza nights or private dinner parties, people connecting over a meal. A sourdough that takes three days, toppings from local farms and yes, still a few trays of microgreens on the go for the nights.

First dates coming soon at philyerpot.com.
Feels good to be back.

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Belfast
BT27

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