Last modified on Wed 10 Feb 2021 12.14 EST
A lot has changed in the past year. What has not is Britainâs love of pizza. From the spike in sales of wood-fired ovens to Pizza Expressâs new home pizza kits, the nationâs appetite for hot crust continues to develop like 48-hour fermented sourdough.
According to cookware retailer Lakeland, 33% of people in the UK have made their own pizza from scratch. More than one-fifth of those who had done so own a pizza oven. There exists a coterie of foodies who, armed with portable Ooni or small clay pizza oven (both renowned for hitting the 500C required for Neapolitan-style pizza), are geekily absorbed in Italian flour grades and kiln-dried fuel options: fast-burning, hot birch wood for pizza; ash for lower, slower roasting.
It will never be the same again - Leading Bristol hospitality figures on future of sector
Hospitality business owners are in a fight for survival, with the coronavirus pandemic wreaking havoc on the sector
Flour & Ash on Cheltenham Road, which closed in July 2020
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Bristol pizzeria teams up with city s top chefs to launch fundraising pizzas
The restaurant is raising money for FareShare South West with its limited edition creations
Bertha s owners Graham and Kate Farragher
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