Crafted crusts

Crafted crusts Specialising in wood fired big pizza slices and 12 inch pizzas
(1)

I get asked the same question everytime wood gets delivered "why so much wood" and apparently "i like to burn things" wa...
08/09/2026

I get asked the same question everytime wood gets delivered "why so much wood" and apparently "i like to burn things" was not the answer the delivery driver wanted for todays delivery ... 🤷🤣🤣🤣

07/09/2026

I have now been open 7 months, and your beautiful comments about how amazing my pizza is makes it all worth it, but there are no secrets I do on some weeks end on 80 hours. But when you have your own business you have the freedom to actually serve and cook the food you want to cook. And use ingredients that actually make the pizza sing then working alot is easy when i get alot of postive feedback .. i dont just pick any flour and go with it.. I use a mix of two high quality italian dollogiavanna flours, the tomatoes are san marzano and are grown near mount vesuvius that gives it there rich deep flavour, the cheese is fior di latte cheese this is 100% ungaged cows milk cheese nothing added or taken away, the basil is torn onto the base with sauce on the pizza to bring out the flavour. Some Add the basil after its cooked yes its flavour but its not the same. I use a beautiful parmigiana reggiano and then the fior di latte,
The pepperoni i use has no nitrates or additives, the smoked bacon is thick and smokey. The vegetables are sliced and diced fresh everyday, I use four types of mushrooms green chillis for the immediate heat and red chillis are just fully matured green chillis and are sweeter and more matured.
My dough is fermented for 48 hours at least, I only use one type of pineapple( yes pineaple) as this has been the juciest and sweetest. The sweetcorn has always been a very high quality ,The garlic butter has always been quality butter, even the wood that goes into the wood fired oven to cook the pizza is a good standard and not any wood.

I could quite easily make a pizza that would cost me £1 to make with cheap ingredients. But you would taste the difference straight away and thats not what I have set out to do. the ingredients only get you so far. Alot of l knowledge and love goes into every pizza and I do believe this is why you guys enjoy my pizza..

Thanks alot for the support.. ❤️

07/09/2026

Just a little note on two prices going up... margherita is now £10 and double pepperoni £12.. the big meat will also move to £14 as this will include the two types of pepperoni.

Ive been looking for a while to upgrade my cheese to a nicer quality and have managed to do this it has taken me a few months to arrive at the right cheese.. but it has to be right so its not a quick decision.

also my pepperoni pizza will now have two types of pepperoni on this pizza they are beautiful.. smoked beechwood flavour, no nitrates or anything added like traditional cured meats.. i have also moved to a better hot honey. The two types of pepperoni wont be available on the meal deal pepperoni if you choose that as the topping.

07/09/2026

Opening hours this week

Monday -Closed
Tuesday - Closed
Wedensday 11-8/sold out
Thursday 11-8/sold out
Friday 10-8/sold out
Saturday and Sunday away for an event.

This is my last main event for a while so going to be open tues-saturday every week going forward from next week.. unless I get booked in...

With me not being open today.. this place is a must try on a saturday! You guys support me alot and enjoy food made with...
05/09/2026

With me not being open today.. this place is a must try on a saturday! You guys support me alot and enjoy food made with love... you will get the same here so get your self over there!

05/09/2026

Apologies but today I will be closed for a family event.... sorry i will be back open on tuesday

04/09/2026

Sorry guys now sold out.. busiest day ive ever had in arnold .. thanks to everyone who came for a pizza !! ❤️ 🍕

04/09/2026

Open now on the amp 1030-8pm tnite.. maybe 9 if I still have dough left .. 100% pizza weather.... salads only going to make you colder.. you need a 450 degree wood fired oven in your life to cook you something magical!

03/09/2026

So yesterday was the first time ive not had my fire ready 11am since I opened my business.. a moist atmosphere has caused my wood to be a tad wet and struggled to get to temp.. and because of this a customer called me lazy and I should get out of bed earlier.... wow... i wasnt going to make it a big deal but with what you guys dont see I will.... as alot of people dont see how hard being self employed is..so ok my week being self employed has 2 days off yes.. but one of those consists of making dough, mini dough balls and all other prep to be ready for when im back open. It also includes a long trip to a supplier to pick up a specific pepperoni that is good and not a cheap one that is standard for alot of pizza shops, I spend alot of time on my days off ordering quality flours and cheeses making sure I get a good deal, its not a two minute quick order on my phone, then when my working week starts im up at 6am balling up the dough as this needs to be ready and relaxed for 11am. I get to my pizza van 8am to set up my gazebo and chairs and tables and to finish any fresh veg prep that needs to be done fresh as possible so there better on the pizza, amd also to re clean as the flour in rhe air settles and its then dusty again in the morning, im there till 8pm most days I get home 815 have some food and then im straight into making the pizza dough and dough balls again as I can't just make it on a tuesday for the whole week it has to be fresh as possible especially pizza dough.i get into bed at midnight sometimes 1am, and do it all again the next day... 5 days a week sometimes 6 or 7 with events.. 18 hours a day 5-6 days a week... bearing in mind I left a 20 year head chef carear payed very very well to do this. being self employed working for your self is the most demanding position you will ever put yourself in especially if the profit i get isn't profit it goes back on the quality ingredients and pitch rent etc etc..i see none of it ....I am certainly not lazy! Rant over

Still in arnold until 8.. plenty of dough left!
02/09/2026

Still in arnold until 8.. plenty of dough left!

Address

Arnold Market Place AMP
Arnold
NG5

Telephone

+447496470571

Website

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