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Fro-Dough Pizza Kits

Experience the authentic with freshly frozen pizza kits delivered directly to your door.

Neopolitan style dough balls, authentic San Marzano (D.O.P) pizza sauce, and a choice of finessing flour for that restaurant quality finish every time.

12/06/2026

🔥 WHEN EVERYTHING HITS JUST RIGHT 🔥

That unbeatable feeling when you nail it.

B**a Margherita

- 70/70 B**a (process pinned to The Pizza Pilot Reels page. For my money, it’s the best recipe I’ve come across).
- Big ol’ 320g doughball
- Mutti plum tomato, with a generous pinch of Maldon salt
- Mozzarella
- Fresh basil
- Decent Extra Virgin olive oil, this was from Citizens of Soil — Extra Virgin Olive Oils

And that’s literally it. Fired in the oven at 470C / 880F, for 2 minutes.

Margherita pizza: pure joy.

25/05/2026

SIMPLE SUNSHINE SLICES

It’s too hot to be faffing around with fancied flavours, so how’s about we just keep it simple and let good quality ingredients do the heavily lifting.

Gorgeous summer days suit spicy foods beautifully, and if you’ve got mates coming over then this little heatwave is absolutely spectacular when paired with an ice cold beer. This is a bold combination thats a flavour gr***de with a punchy payoff - pickled red onion and smokey pepperoni are flame charred in the pizza oven, then finished with fresh red chilli, creamy buffalo mozzarella and light, floral extra virgin olive oil. The perfect balance of heat, richness and freshness.

Get it done, it’s proper delicious.

Products of note:

Pizza Oven
pepperoni co Olive oil

17/05/2026

They don’t do half and half like this at Dominoes…

🔥 SCROLL the carousel to see the before and after 🔥
🔥 FOLLOW to see the Making Of reels coming up next 🔥

Left side:

- Miso & Black Garlic Mushrooms
- Parmesan and garlic white base
- Ultra thin mandolined new potato
- Smoked Scamorza & mozzarella

Right side:

- Classic red base
- Mozzarella
- Smoked pepperoni
- Pickled red onion
- Fresh red chilli
- Paprika

Both phenomenal, but in very different ways.

Now, which side are you on?

Ingredients:

pepperoni
black garlic
Etna pizza oven

25/04/2026

The very first thing that crosses my mind when I wake up and see the suns out:

“I’m making pizza today”.

Volume up on this post, get that head a-noddin’.

🍕MARGHERITA PIZZA - MY WAY 🍕

- San Marzano tomatoes
- Low moisture mozzarella
- Extra virgin olive oil

🔥 Baked in the Etna Rotante at 470C / 880F for 60 seconds.

Post bake, it’s:

- Fresh basil
- Aleppo pepper
- Garlic chips
- More extra virgin

Summers coming.
Be ready.

💡 Want loads more ideas for pizza toppings to impress?
💡 Hit *Follow* so you don’t miss a thing.

02/04/2026

☀️ SUMMERS COMING, GET READY ☀️

Well I say summers coming, we had one day of blues skies here in Manchester and heres me getting all giddy. Who cares though, if there’s even a sniff of a good time I’ll take it. And a good time in this respect is a griddled bratwurst encased in pillow soft pizza dough, fired at a whopping 480C / 900F for 2 minutes then topped with things wot taste gud.

For proof that pizza dogs are nothing but utterly joyful, check the last reel on the carousel for the cross section and tell me that doesn’t look delicious. Now: invite some friends over, get yourself some franks or better yet hot dogs, and get involved.

Right, let’s do it:
Pizza Dog with a Drizzle

- 230g doughball, split in half to make 2 x pizza dogs
- Homemade pickled red onions
- French’s American Mustard
- Heinz Ketchup
- Sauerkraut
- Crispy onions
- Spring onions (look good but not needed)

Right, it’s nearly the Easter weekend - get some dough on the go and dog it up!

Cuddles 💋

22/03/2026

UNCONVENTIONAL TOPPINGS
Episode 3 | Kimchi

Right, let’s just get right to it shall we, cause we need to talk about this pizza. I’ve been onto a pork / kimchi thing since trying an incredible dish served by late last year, and I’m not joking when I say I think about it weekly (sidebar, Alex hosts Fields To Fork festival in Stockport, hell of a line up this year and you should come say hi if you’re about).

To pizza: Taking that flavour pairing and giving it a pizzafied twist, this kimchi and chorizo flavour gr***de is a one / two killer combo - the tangy, spicy funk of the kimchi cutting through rich, smoky chorizo for a bold sweet-heat balance that is, quite frankly, ruddy lovely.

Finished with a sprinkling of sesame seeds, peppery rocket, sweet sharp red onion, and fresh aromatic basil. Know what I mean?

Tag a mate who digs good food, and get them round for a pizza party. Summers coming, be ready.

LETS GO.

13/03/2026

GARLIC BREAD
(Kinda but also kinda not)

FOLLOW and SAVE. Why? Cause every day with garlic bread is a wonderful thing.

Taking a huge amount of inspiration from a recent reel of a dystopian sounding Marco Pierre White making sautéed vine tomatoes, I thought these would be a great addition to a herby buttery garlic bread.

Fancy it? Here’s how:

- 🍅 Sauté vine tomatoes in olive oil on a medium heat until the toms start to blister. Add sea salt, garlic, and keep going until the kitchen smells incredible and juice bursts from the toms into the pan. That’s it - oh, and reserve the juice as it serves as an added flavour gr***de when drizzled over the garlic bread right at the end.

The rest of the tomatoes were refrigerated and spooned over toast the next morning. Lovely.

🔥 24hr dough, parsley garlic butter, mozzarella fired at an almighty 500C / 930F.

⚪️ Burrata and rocket / arugula to finish, along with a drizzle of the olive oil / tomato / garlic pan juice (thanks to for that gem of a tip).

Have a great weekend all, DM with any questions, am here for pizza chat literally any time of the day. And night, if I’m honest.

08/03/2026

🍕 PIZZA MARGHERITA 🍕

It’s & Women’s Pizza Month, so this is your sign to honour the Queen OG and make a Margherita Pizza RIGHT NOW.

Bookmark this process for perfect pizza, and scroll across the carousel for a step by step How To guide.

Pizza Margherita, my way: ⬇️

🍅 STEP 1 - Lay down your tomato sauce, San Marzano if you can but any tinned toms are totally fine. You might wanna throw in a whack of sea salt to season the cheaper stuff. Next up it’s a good handful of cubed mozzarella or fior di latte (I let my mozz rest on kitchen roll for an hour to remove some of the moisture). A drizzle of Extra Virgin olive oil, and it’s go time.

🔥 STEP 2 - FIRE IT UP. A dedicated pizza oven is an unbelievable piece of kit, but not absolutely essential. This is fired in my outdoor oven at 470C / 880C for 60 seconds, to achieve those unmistakable leopard spots, beautifully tender crumb and eggshell outer crust. That said, there are loads of great creators out there who achieve exceptional results from a home oven - check out for some great home oven tips and tricks 👌

STEP 3 - The finishing touches. Food snobbery can do one, this is your pizza your rules so just go with whatever makes you feel good. I’ve gone with torn buffalo mozzarella, a grating of aged Parmesan, fresh basil leaves, chilli flakes, herb salt, a very generous crack of black pepper akd a drizzle more Extra Virgin.

🤗 STEP 4 - Take a step back to admire your handiwork, then devour that badboi like no one’s watching.

And there you go. Make pizza, feel good. What’s not to love about that?

X

15/02/2026

UNCONVENTIONAL TOPPINGS
Episode 2 | Dumplings

⬅️ SCROLL to see how this is made 😯
🙌 FOLLOW to keep up with the series 😁

In celebration of Chinese Lunar New Year, this is the pizza version of my absolute fave dumpling blend for Chao Shou, a wanton based dish which balances sweet dumpling with intense chilli oil and numbing Sichuan peppercorn (which for my money is one of the most exciting experiences in food).

Can anything pizza? Not always, but dumplings most definitely can.

Here goes:

- Mince: Pork seasoned with light soy sauce, Shaohsing rice wine, equal parts fresh ginger and garlic, white pepper, MSG. Pan fried until 3/4 cooked.
- Layered on a red base, then steamed bok choi, shiitake mushrooms, and Lao Gan Ma crispy chilli.

🔥 Into the Etna Rotante Control at around 460C / 860F, 90 seconds, the rotating stone doing its thing and making light work of the bake.

Then it’s a couple more classics to finish:

- Toasted sesame seeds
- Finely sliced spring onion / scallion
- Chilli oil

Lovely stuff, this is a combination I adore and hopefully you will too.

Gong Xi Fa Cai, year of the horse.
LETS GO!

13/02/2026

UNCONVENTIONAL TOPPINGS
EPISODE 1 | SARDINES

This wasn’t actually meant to be the kick off to a new series, it was actually a dare that kind of went wrong (or right, depending on how you look at it). With the current trend for tinned fish in full force, my Mrs challenged me to make a Sardine pizza sound appetising, so obviously I had to dive right in.

Don’t judge too soon, read on and let me know what you think.

Sardines. Just massive anchovies, really…

To pizza:

- San Marano tomatoes, seasoned with with Herb Salt from Our Farm
- Tinned cheery tomatoes, drained on a colander and smushed for biteability
- Sardines, marinated
- Basic black olives, the supermarket variety
- A drizzle of the sardine oil whisked with lemon juice

🔥 Into to the Etna Rotante Control pizza oven at a lower than usual 420C / 790F for approx 120 seconds.

A lovely touch with this oven, the digital touch screen colour display tells me both the the temperature of the cavity and the temperature of the stone (oh hello underfloor flame heating 🤗)

Then, it’s out of the flames and into the kitchen:

- Topped with raw red onion
- Capers
- Mushroom salt, again from mushroom salt from Our Farm
- Heavy sprinkling of parsley to finish.

I don’t know about you, but that sounds absolutely awesome to me.

Now, let’s see how far I go with this series. What’s next, well, even I don’t know yet.

Tuning in? Hit the notifications bell so you don’t miss what’s coming.

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