From a small but beautifully formed space in North Street, Pizza Workshop was born in 2015. It was the result of a long-term love affair with making pizza in our hand-built pizza oven at home for many years.

Today, we have two thriving community restaurants in Bristol, each with its own loyal following. Our spaces are modern and fresh, just like the food we serve. The design of our spaces was inspired by the pizza that would be served: simple, premium ingredients with great presentation. And the craftsmanship is telling: bespoke fittings, vibrant colours and top-quality materials that reflect the pizza being served – simple and premium.

We have a wonderfully diverse team of chefs and front of house staff from across Europe, many of whom have worked for us for since day one. Their dedication and loyalty have made Pizza Workshop the successful business that it is today.

The cornerstone of our business is our sourdough base which we use for our pizzas and boccas.

If you’ve sampled both, you’ll know that pizza and sourdough pizza are very different propositions. In texture and flavour. In eating experience and how you feel after.

In March 2015, Head Chef, Peppe, returned to his home city of Naples to meet with old friend and master pizza chef, Eduardo Ore. The purpose of his journey: to bring back some “Dodo” – his grandfather’s curiously named sourdough starter. Dodo is reportedly over 70 years old and has a heard-earned reputation as the catalyst for truly beautiful pizza. Successful in his quest, Peppe carefully packed half a kilo of the white stuff into his suitcase and risked life and limb smuggling it across international borders back into the UK. Or, depending on who you ask, simply boarded an easyJet flight.

Today, we have special rooms (one in each restaurant) for our treasured dough to rise over 2 days, each furnished with beautiful wooden boxes to store it. The wooden boxes remove the moistness from the bottom of the dough, resulting in crispier, more satisfying pizza.

From this mother, Pizza Workshop’s menu was born. Dodo remains at the heart of every pizza and bocca served, putting 70 years of tradition and commitment on the plate of every customer. Long live the Dodo.