15/07/2026
The heatwave won... for now. 🥵🍕
The last few weeks have been painful for us pizza folk. Our biggest enemies? The sun, broken-down fridges and dough.
Cancelling events, binning copious amounts of dough, buying new fridges, losing potential earnings and pitch fees... but somehow you've still got to smile and keep pushing. When a fridge full of dough goes down, there's only one outcome... pain, loss and suffering (and a lot of tidying up 😂). Every closed fridge door could hold a doughy surprise.
Last week was a proper kick in the teeth. Fridge warranty expired on the Monday, fridge packed up late Thursday night. Friday morning kicks our ass. We make fresh dough, rush to London for My Chemical Romance, drive home, get back to the unit at 2am, ball the dough (with smaller dough balls because that's all we had), grab 3 hours' sleep, then take the trailer to Bath for 7:30am.
We still sold out, but realistically we probably lost £1,500+ in sales because we simply didn't have enough dough. Around 200 x 10-inch pizzas at a lower price instead of 250 x 12-inch pizzas at full price... plus all the drinks. BUT... you can't dwell on these things. You just buy more fridges instead!
Current solutions 🤌
❄️ Buy more fridges... £750 a pop.
🧊 Use ice water when making dough.
🥶 Order an air conditioning unit if you can find one.
🚰 Drink lots of water... please!
I don't usually post stuff like this because, to me, it's embarrassing. When you're a chef with a perfection complex, seeing bins full of dough you've spent days making feels like the ultimate humiliation. I genuinely lose sleep for a few days because I care too much... real ones know
Pain is temporary... dead dough doesn't grow in bins lol
I'm over it now, but this is the reality of catering and hospitality during a heatwave. I'm always happy to post my 'sold out' sign on stories, sometimes it's worth showing my exploding dough fridges too.
We're incredibly lucky we get to make pizza for a living, travel around to amazing events, meet brilliant people and call this our job. A few failed batches of dough aren't going to change that, but it does make good content lol
TO BE CONTINUED...
