Dough & Pizza Masterclasses


Help us get The Junk Food Project a pizza oven by making and eating pizza! As part of OctoberBest, we will be hosting 2 very special dough and pizza making masterclasses at our central production kitchen just off Preston Circus in central Brighton. Tickets are £30 and are limited to 16 people per session, during which you will:

– learn about our dough production process –
– make dough; ball dough for proofing –
– open your own pizza bases –
– top your pizza –
– cook your pizza –
– eat your pizza! –
– after pizza drinks round the corner with our friends at Unbarred Brewery –

All proceeds from the events will go towards buying a pizza oven for The Junkfood Project. The Junkfood Project are doing invaluable work in Brighton and beyond, intercepting food waste which would otherwise be destined for land fill. They have a fantastic new hub in the Fitzherbert’s centre in Brighton and are looking to serve pizzas on a ‘pay as you feel’ basis, encouraging people to think about what a plate of food means to them and to value it in any way they can. It’s a system that chooses not to segregate people based on financial circumstances and feeding people in need freely or cheaply, supplemented by those who currently can afford to. 

The Junk Food Project think that a pizza oven would be beneficial to the café operation, as well as being able to use for off-site events – and we would like to buy it for them. Once they have one we will be providing pizza dough from our central production kitchen on a regular basis and we would like to continue supporting them in whichever way we can. 

The events will be held at our Central Production Kitchen, 3-4 Circus Parade, BN1 4GW. Click on the date to buy tickets!

Friday 13th October @ 6.30pm
Friday 20th October @ 6.30pm

Sicilian Dreams

The island of Sicily is stunning. Inspired by our trips to the bustling markets of Ballaro and Vucciria in Palermo, we’re still dreaming of the street food we’ve tasted there, including stigghiola which led us to the flavours for our pizza special.

The flavours for this pizza include our own Sicilian pesto and ragu, made with local Sussex lamb and white wine.

Palermo is famous for its street food culture, the open-air markets being the beating heart of the city with vivid colours, scents and raucous sounds of vendors meeting around lively stalls and along narrow alleys. Snacking on the street is a proud, centuries-old tradition in Palermo, born of both practicality and poverty. Street food culture in Sicily to this day remains true to its unpretentious roots.

The ‘stigghiola’ (sold by the eponymous ‘stigghiulara’) is made with meat wrapped around a green spring onion, finished with lemon and herbs. The perfect balance of salt, fat and acid makes each bite mouth-watering. 

We’ve made our own ragu with Sussex lamb, white wine, spring onions and lemon to give the flavour of stigghiola, together with a Sicilian pesto made from capers, almonds and slow dried tomatoes. We then top our pizza with spring onions, lemon zest and basil. Our lamb sausage comes from our friends at Brighton’s local independent sausage makers ‘Brighton Sausage Co’, based in North Laine. The lamb ragu and Sicilian pesto are hand-made by us in our kitchens.

Our special pizza is perfectly paired with our drink of the month, the Aperol Blood Orange Spritz.

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