Dough Eyed Pizza has been here, there and everywhere in York.
In the three years since it was started by Chris Phillips, the business has operated a pop-up at the Pig & Pastry on Bishopthorpe Road, a pizzeria at Piglets Adventure Farm, spots in both the Crooked Tap and Fox pubs, and most recently at a residency at Micklegate Social.
But now Dough Eyed has found a permanent home – on Jubbergate, next to Shambles Market.
And it will start serving what one of many delighted TripAdvisor reviewers described as ‘ridiculously delicious pizza’ from the new place tomorrow (Thursday, 16 July).
So what can we expect?
“Chilled vibes. Good social crack. Proper food, made fresh, top ingredients, quick service, good price tag, no chemicals,” says Chris.
Something new
The takeaway is opening in what was Source Deli. “I’m friends with Adam at Source Deli and he mentioned he was going to let it go and concentrate on his restaurant at Castlegate,” Chris said.
“Jubbergate is a no brainer for us. It’s located in likely one of the highest footfall areas of York and we already have a very loyal following so we should be busy.”
At the moment it is just take-out and delivery. But depending how busy it is and how social distancing goes “we may introduce seating” to allow people to eat in.
Dough Eyed will be selling its “classic, made to order” Neapolitan pizza, ranging from £6 to £10 with the average around £8.50. But they’re adding something new.
“For the first time were going to be serving Detroit style pizza by the slice.
“This a deep pan style of pizza with heavier toppings with was fashioned in the car manufacturing city of Detroit.
“Originally the pizza was cooked in rectangular steel parts trays but the unique shape of the trays crates a cheesy, crispy fried brad kinda crust and everyone wants a corner pice. We’ll be quartering our pizzas so everyone will get a corner!”
It costs £4.50 a slice.
A busy lockdown
Chris says the secret of his pizza is “no short cuts”. “Everything is hand stretched with dough made from Italian flour fermented with a small amount of yeast over 15-20 hours.”
He’s as passionate about coffee as he is about pizza. “We’re going to be doing some banging speciality coffee with a properly trained barista and freshly roasted speciality beans from Mozzo,” Chris said.
“We chose Mozzo because their coffee is awesome and they’re very responsibly minded and set up a fund that pays money back into the coffee chain ensuring everyone gets a fairer deal.”
When the lockdown hit, Chris thought it would result in his worst trading year yet. But they switched to online delivery and, working with 659 Taxis, set to work.
In the first week they took 400 orders. “So lockdown has been incredibly busy and successful for us. It was down to a bit of luck, good product, great staff, great customers and business partnerships and some quick decisions and adaptations.”
Initially Dough Eyed Pizza is opening Thursday to Monday, for coffee and pastries from 8am, then pizza from 11am, running through to 9pm in the evening.
They also run private events from various converted vintage trailers and vans too.