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Dough Eyed Pizza York

@dough_eyed

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Super casual pizzeria/bar in the centre of York. Contemporary pizza, electronic beats. Often snug, loud & rowdy (in a good way)

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The Quattro Formaggi getting its finishing touches 🔥
#dougheyed

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The weekend exclusives @dough_eyed have commenced, details below.

The plan is simple, we prep for it just once and it runs until the end of service on Sunday, or until it sells out.

We have so many ideas floating around between us, but not all of them are feasible to run on a longer-term basis. Either they’re too expensive, too prep heavy, or we simply wouldn’t want to run it for any longer.

This way, we get to push our ideas to you all, scratching an itch in the process, and test the market a little while we’re at it.

001 Quattro Formaggi:

~ Béchamel base
~ Parmigiano reggiano
~ Gorgonzola piccante
~ Fior di latte mozzarella
~ Pangratto, post-bake
~ Whipped ricotta, post-bake
~ Hot honey, post-bake

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THE BEST DOG-FRIENDLY RESTAURANTS IN YORK – EP. 1 🐾 @dough_eyed

We’re kicking off a new series exploring some of the best dog-friendly restaurants, pubs and bars in York. Partly to help fellow dog owners find their next favourite spot, and partly because we’re always looking for an excuse to eat out with Kobe!

First up, one of our favourite pizza spots in York: @dough_eyed. Great food, great drinks, a brilliant atmosphere and lovely staff. Safe to say, we were off to a good start!

WHAT WE ORDERED 🍕
🍕 The Queen – San Marzano butter sauce, buffalo mozzarella, fior di latte, Parmesan and pesto.
🍕 Quattro Formaggi – Béchamel base, Parmigiano Reggiano, fior di latte mozzarella, Gorgonzola Piccante, whipped ricotta, pangrattato and house-made hot honey.
🍸 Tiramisu Cocktail – Because why have dessert when you can drink it?

We went for something a little different this time, opting for two veggie pizzas, and as always, Dough Eyed delivered.

The Quattro Formaggi was a weekend special, and it was rich, crispy, light and ridiculously good. The hot honey worked perfectly with all that cheese, adding just the right amount of sweetness.

But The Queen stole the show for us. We’ve tried pesto on a Dough Eyed pizza before and loved it, so it was no surprise that this one was another winner.

And to finish? A tiramisu cocktail. A boozy dessert is always going to get our vote!

🐶 KOBE’S RATING: 10/10

We’re rating the dog treats at every stop, too, and we don’t think we could’ve started any stronger. Italian cured meats? What a lucky boy! He got plenty of attention (which he absolutely loved) and was completely wiped out by the end of the evening.

THE VERDICT? Great food, a warm welcome for Kobe and three very happy diners. A total success all round, and somewhere we’ll definitely be returning to!

One down, plenty more to go. Where should we take Kobe next? 👇

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Quattro Formaggi 🍕
#dougheyed

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Biga - my preferred preferment.

It must be 6 or 7 years since I decided to use biga for most of my professional pizza making.

I’ve experimented with traditional biga, sponge, hydration levels from 45% to 60%, low yeast, high yeast, warm, cold and for a little while I tested using sourdough to ferment my biga. The latter wasn’t much fun!

I enjoy working with sourdough and poolish, but biga has been my favourite professionally.

Great flavour, texture and control.
#dougheyed

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🇮🇹 FINALMENTE A YORK! 🇬🇧🍕❤️

Durante la mia visita nel Regno Unito, finalmente sono riuscito a fermarmi a York e a conoscere di persona qualcuno con cui, da tempo, condividevo chiacchierate, opinioni e confronti sui social sulla pizza contemporanea.

A volte, da una passione comune, nascono legami speciali. 🤝🔥

Sono stato ospite da @dough_eyed , da @adamgpizza : una persona stupenda, un fratello e un professionista eccezionale. ❤️👨🏻‍🍳

Veniamo da culture diverse, città diverse e percorsi professionali differenti, eppure, paradossalmente, condividiamo la stessa passione, la stessa mentalità e una visione molto simile della pizza.

È stato bellissimo incontrarti finalmente di persona, scambiare idee, confrontarci e trascorrere del tempo insieme.

Grazie di cuore, fratello, per l’ospitalità e per avermi fatto sentire a casa! 🙏🏻❤️ Sono sicuro che questo sia solo l’inizio e che faremo tante altre cose belle insieme.

Ragazzi, STAY TUNED! 👀🔥
Presto ci saranno novità interessanti! 🍕🤫

🇬🇧 FINALLY IN YORK! 🇬🇧🍕❤️

During my trip to the UK, I finally had the chance to stop in York and meet in person someone I had been chatting with for a long time, exchanging opinions and ideas about contemporary pizza on social media.

Sometimes, a shared passion brings people together in the most unexpected ways. 🤝🔥

I had the pleasure of being hosted at @dough_eyed by @adamgpizza : an amazing person, a brother, and an outstanding professional. ❤️👨🏻‍🍳

We come from different cultures, different cities and different professional backgrounds, yet, somehow, we share the same passion, the same mindset and a very similar vision of pizza.

It was fantastic to finally meet you in person, exchange ideas, share our experiences and spend some quality time together.

Thank you so much, brother, for your hospitality and for making me feel at home! 🙏🏻❤️ I’m sure this is just the beginning, and we’ll create many more great things together.

Guys, STAY TUNED! 👀🔥
Some exciting news is coming soon! 🍕🤫

#pizza #pizzatime #contemporary #uk

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Here’s a few of the ovens I’ve cooked pizza in over the last decade or so, both professionally and personally.

Plenty of others I’ve had a play around with, but these are the ones I’ve enjoyed the most and still enjoy honing my craft on.

Wood, gas, electric. All fun!

Before the @gozney days, I had several other small ovens, but the Roccbox was the first one I really enjoyed using. A bonus that it performed professionally too.

I nearly built my own brick oven at one point, but then the Dome was released!

Currently, my Opale takes the spotlight at work, but at home I still enjoy using the Arc and Dome.

Always fun baking pizza and bread in different ovens. 🍕🔥

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Weekend Results

Sat 10 & Sun 11 October

Swipe to see our teams’ results!

Highlighting the weekend was our U18 Men’s 1 picking up their first win of the season in a local derby. U12 Boys also winning every game in their Tournament. And our U13 Girls playing in their very first tournament and reaching the Final of their bracket - great start for them!

Other teams have work to be done, as we the coaches will get the players working hard midweek ready for next weekend!

🦅🏀🔴⚫️💪

#eaglesfamily #results #eagleson3

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Still my favourite part of being a pizzaiolo.
#dougheyed

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Sorry for the delay, but I couldn’t let September go by without sharing a few of my highlights 🤗 now roll on autumn 🍂

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Guyssss it’s back!!! York’s best time of the year to grab a tasty bargain with @yorkrestaurantweek 🤤

There are so many good deals again but here are my top pics…

🍕 @dough_eyed
🥩 @cornergrillyork
🥙 @damastique_uk
🍣 @soraskybar
🍔 @fathippofood
🍜 @zaap_thai_streetfood
☕️ @anotherbrotherldn
🥟 @yuzu_streetfood
🦐 @sotanoyork

Yummmmm can’t wait to check out some of these myself and let me know if you end up snatching a barg!! 🫶🏼

#york #yorkrestaurantweek #food

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Hydration. This is 80% going into the rounder. My usual is 75%, but this feels very similar.

It’s mostly down to how you mix. Flour plays a part, of course, but your mixing technique and temperatures make the biggest difference.

Get those right, and an 80% hydration dough can feel like it’s 65%.
#dougheyed

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