Ed's Pizza Journey

30/09/2024

Join us at The Shakespeare Inn this Wednesday From 5pm, for some hand streched stone baked Neapolitan style pizza.

Check out the new menu which includes the 3 Classics and the 3 new Specials.

If you don't mind, could you please share this post to help spread the word.

Thanks, Ed

28/09/2024

The New 8 Inch Specials Menu Coming Soon!

For The Next Pop Up At The Shakespeare Inn We Will Have The 3 Classics As Well As Our New Specials.

Big Thanks To All Our Customers For Last Tuesday, We Hope You All Enjoyed Your Hand Stretched Stone Baked Pizzas.

Your Feedback Is Crucial In Our Steps Moving Forward.

Thanks Ed.

24/09/2024

All Set Up For Tonight... On The Menu - The 3 Classics - Freshly Baked - Cheesy Garlic Bread, Margherita, And Pepperoni...
Hand Stretched Stone Baked, At The Shakespeare Inn, Shardlow...

23/09/2024

16/09/2024

News Update...

I am very pleased to announce that we're now open for bookings, to cater for parties and gatherings.

Also if there are any local Pubs that are interested in having me set-up then please get in touch either on here or contact me (Ed on 07393628914) to arrange a suitable day (weather permitting).

13/09/2024

News Update...

Big Thanks to Pinnacle Printers for producing this banner, which was received today.

As some of you already know The Pizza Journey will be working alongside Bro Burger for future events.

This means we can offer Neapolitan Style Pizzas and Premium Smash Burgers at private parties and gatherings.

Unfortunately, The Pizza Journey is still closed, its looking like early 2025 when we will be ready to take bookings, I'll keep you all updated.

The main reason for being closed for so long is due to financial issues that I've got, I'm in the final stages of clearing my debts, which are from building The Pizza Journey business.

I can't wait to get set up and start cooking some Pizzas at The Shakespeare Inn again, and hopefully The Navigation as well.

Thanks, Ed

12/01/2024

New Pizza Dough Recipe at TPJ HQ...

This week has mainly been about research on how to get more air into the crust, this style is called Cannoto, it means dinghy (as in the inflatable boat). The dough consists of a prefermented mixture similar to a sour dough, which is then added to the desired amount of flour and salt, the prefermented mixture is called Poolish.

In total, this took 24 hours to complete the dough, and the flavour is the best I've ever tasted...

Today's bakes are garlic bread and garlic marinara...

09/01/2024

This combination of flavours was on 🔥

The Pizza Consists Of -

53 Hour Dough At 15°C, Plum Tomato Sauce, Mozzarella, A Garlic And Herb Mayo, Beechwood Smoked Salmon And Wasabi To Finish...

This is setting the bar very high for the next time...

04/01/2024

Here at the TPJ HQ we are still in the process of making some upgrades to our pop up pizza kitchen, so for now we're going to be working on new flavours (as in toppings), also for 2024 we will be offering just 7inch pizzas, either for pub pizza pop ups and parties...

This means our pizzas will be very affordable, also we will be able to cater for more...

Finally got a break from all the rain, so we decided to do a batch of pizzas to start 2024...

The Star Of The Show Was A Very Slow Cooked, Doner Seasoned, Pulled Lamb Steak Pizza. To Maximise The Flavour We Added Thinly Sliced Garlic, Accompanied With Our 30Hour Fermented Dough Stone Baked In Under 2 Minutes, Extra Mozzarella And A Plum Tomato Sauce...

Absolutely Delicious...