Boomting Pizza

15/06/2026

Oh yesssss

Only 2 weeks to go until The National Pub 7s 2026 at Harpenden Rugby Club

🏉 64 teams entered in men's, women's and vet's tournaments

🍻 4 bars across the site serving beers, cocktails and more

🍕 Amazing street food traders

🎸 Live band after the finals and DJ through the day

🏰 Inflateable play for kids

⚽️ England vs Panama on the big screens in the clubhouse at 10pm

Get your tickets here: https://www.nationalpubsevens.com/

11/06/2026

We have been pushing flavour profiles in our dough, and have gone up levels! Always small batch production, always cold 96+ hours ferment and now even NORTIER 😜

10/06/2026

Rainbows In coming ….

01/06/2026

BOOMTING 2.0 INCOMING 🔥 This is where 96 hours plus goes, it’s here! In the flavour profile! In a crust that is crispy, chewy and soft all in one bite! We are not here to play games! Try the rest and then come………

29/05/2026

The response to our collab with THE TACO-TING has been immense! Breaking boundaries and making fusion magic 🪄

17/05/2026

When you Blend Boomting! Not the banging 96+ hour dough! It does not work 😂

16/05/2026

Bring that BOOMTING factor to your event…. Every slice dripping with attitude! Lord Nortie hand making every pizza, love and attention to detail matters!

08/05/2026

Had such an amazing time at St Saviours Church with , bringing Boomting to town. The St Albans crew came out in full force! We met so many awesome street food legends, Nortie got spoilt with .stall and (chef pour of G&T ❤️) my night finished with a fresh sexy Falafel wrap 💥 Cannot wait for the next one and feel very grateful for the support 👊🏻

06/05/2026

Shot of the bank weekend photo📸 Lickle jerk chicken and spicy nduja vibe for our new friends plus extra treat of NORTIE’s lickle legs

02/05/2026

Until you’ve had Boomting in your mouth you can’t understand WHY!
*Why we small batch produce our 96+ hour cold ferment dough, even though it takes so so much longer
*Why we use only the finest ingredients to top our magic dough
*Why the pizza’s do NOT come out in under a minute as they are hand stretched to what we think is BOOMTING, finished as though each one was our first
*Why when it is very busy there is a wait and we think is totally worth it
*Why we travel endlessly to different events to spread the taste + vibe
*Why we only work with pop up partners who understand us and our product
*Why we always push ourselves to create original pizzas that are second to none
*Why we always strive to learn more and be better
*Why we annoy each other everyday off about ideas and ingredients that add to our elevation