Stoned

stoned is the outdoor pizza kitchen that was started back in 2013, initially as a holiday job, increasingly something that's more year-round. in the summer we visit the campsites around croyde and woolacombe, and outside of this we do private parties, events and a few local festivals. we use the best ingredients we can find ... take our dough, for example: organic stoneground flour, organic yeast, extra virgin olive oil, cornish sea salt and water. we combine them in a 'slow-dough' 24-hour fermentation method. we source as much as we can from within the south west - free range chicken, rump steak, cheese and lobster are all from nearby. but that doesn't stop us going further afield when we need to ... our pepperoni is some of the best salami made and matured in the caves of tuscany and our extra virgin olive oil is from greece. it all started two years ago with a small oven, a bunch of friends and just two camp sites. by 2014 i'd made enough to buy two bigger ovens and also bought two