|Monday - Tuesday||CLOSED|
|Wednesday - Saturday||12pm - 10pm|
|Sunday||12pm - 9pm|
The Dough Thrower throw dough. Pizza dough, to be more specific. If we're really going into detail, they throw one of the most addictive doughs in the land, made with finest grade Tipo 00 flour from Naples, mineral salts from the Himalayas, premium, award-winning olive oils from Spain, and then sweetened with a touch of honey. This dough then ferments for 96 whole hours, allowing the flavours to marinate and creating a seriously tasty crust.
This love-lavished dough is then topped with a heavenly host of luxurious toppings, all bursting with flavour, totally seasonal, and of the finest quality. Ben, the head honcho at The Dough Thrower cut his culinary teeth in Switzerland where he learnt the craft of creating the perfect dough in the family bakery. For twenty long years, he's developed his grandfather's recipe, honing the balance to create the ultimate slice-o-nice. Fast-forward to now, and Ben has fulfilled his lifetime ambition of setting up his very own pizza restaurant: The Dough Thrower.