We are still open. We have put extensive measures to keep people safe.
Please text your order and time to 07378777483 BEFORE 4pm.
You will receive a confirmation text to book your slot. Please note, if you do not get this message, your pizza is not booked in.
Due to staff shortages, we will not be taking phone orders. Thank you for understanding during this time.
We are also selling par-cooked pizzas for the freezer.
We are at:
Westcott Bakery RH4 3NG 5-8.30pm
Kingfisher Farm Shop RH5 6QX 12pm-2pm
The Abinger Cookery School RH5 6RZ 5-8.30pm
You can add us on instagram @surreyhillswoodfiredpizza for updates.
Please note. We may not respond to texts between Friday night and Wednesday morning. But don't worry as we open them in time order so if you get in early then you will be given priority.
This is Simon the sourdough starter. All our bases are made with stoneground flour, local rapeseed oil, sea salt, and risen with Simon. As well as a sourdough starter giving our pizza a beautiful crunch and flavour, it also makes it easier to digest. This is because by fermenting for at least 12 hours the gluten in the flour is broken down to a more digestible level, making it more friendly for your stomach.
We use the best clay wood fired oven available and hardwood from the Surrey Hills to bake your pizzas at over 350 degrees. Our oven is certified smokeless by DEFRA which is good for the environment and anybody nearby!
We believe food should be tasty, local, seasonal and nutritious. That's why we grow as much of our food as possible in our poly tunnel and garden. When we can't grow it we source as much of it from the Surrey Hills as possible. We think this makes the tastiest, most nutritious pizza while reducing our food miles. Find out more on our suppliers page.