Establishing the business has been an exciting journey, which started at the very beginning with Ozgur, a self-confessed foodie, expressing his desire to set up a catering van, to now, becoming the enthusiastic owner of a fully converted Volkswagen Bluebird (T5) van, complete with an Italian wood fired oven.
Our business name is determined as Wild Dough because we make the dough with a wild yeast starter culture which is produced by healthy bacteria grown in a natural environment instead of instant yeast.
We are committed to sustainable waste management. We only use fully biodegradable pizza boxes and eco-friendly plates made from recycled materials.
Our traditional, stone-based, wood-fired oven can maintain a floor temperature of 350°C – 400°C and is capable of cooking 3 10-inch, thin-base Neapolitan pizzas under 90 seconds at a time. We burn kiln-dried oak, ash, or birch logs obtained from sustainable sources to ensure a quick, clean, smokeless heat that cooks the pizzas to the perfection.