Many moments have had to collide for Hidden Pizza to come into being! A childhood love of eating pizza that led into a childhood love of making pizza. A young adult followed the pizza thread and learnt to build pizza ovens from earth. A career break from ‘building work,’ that led to an experience of the south asian street food scene, all coalesced into the birth of Hidden Pizza in 2013. For the first few years it was our passion project, side-hustle! But by 2017 we went full-time and haven’t looked back since.



From the beginning we built everything ourselves; ovens, trailers, stalls, harnessing the skills from our previous careers. Where we could, always repurposing and recycling materials. Finding ways to improve the sustainability of our business has always been key; from where we source our ingredients to the supply of wood for our ovens, we are constantly looking for ways to minimise our impact.



Once our first oven was built, we set ourselves the task of tasting as many of the pizza styles as possible, in our search for the finest. We are proud to make sourdough ‘Romana-style’ pizza. We believe the thin base allows for the full flavours of the topping ingredients to be fully expressed. We may be a little biased, as James’s father in law, Enrico was a proud Italian from Rome!




For the first few year’s we were fairly small scale, with one oven. We did a Friday night pop-up in our local town of Gillingham, Dorset and a smattering of local events and weddings. All the while building our loyal following. However by 2016 we were offered a pitch at Glastonbury, and this took us to another level of output. We now have the ability to trade at 4 events concurrently, and we have made and cooked over 2500 pizzas in one day. We pride ourselves on the speed that we can get the pizzas out. With our two oven set-up we can achieve 350 pizzas per hour!