Nice slice
19th July 2024
Eric's Pizza
With their sourdough bases and evermore sophisticated toppings, North Norfolk’s pizza game is strong. Harriet Cooper brings you a slice of the action
Stubby’s, Sheringham
The pizzas at this family-run pizzeria are all cooked in an oven fuelled by local, responsibly sourced wood, and the dough is made in-house and left to ferment for a minimum of 48 hours. The pizza menu changes regularly, but last time we looked it included the likes of ‘Sweet Cheeks’ (smoked ox cheek, candied jalapeño, provolone and onion) and ‘Swineapple’ (pineapple and bacon, of course). Do leave room for the Marmite cheesy garlic bread and the soft serve. The restaurant is convivial (the playlist deserves a special mention). Eat-in or takeaway.
Eric’s Pizza, Thornham
Eric Snaith, chef/owner of Titchwell Manor Hotel, is behind Eric’s Pizza, which is based in a converted yurt at Drove Orchards, Thornham (there’s also a branch at Yalm, Norwich). Dough is made using locally milled pizza flour, then slowly fermented and hand stretched. Choose from flavours such as ‘Truffle Mushroom’ or ‘Four Cheese and Chive’ – and the doughballs are moreish. Over summer there’ll be ‘Sunday Sounds’ afternoons, with DJs and musicians. Eat-in, takeaway and they currently do a local delivery service (Wednesday to Sunday, 4.30pm to 8.30pm, subject to availability).
Flour, Wells-next-the-Sea
Flour is run by Matt, Kiki, Dulcie and Louis, four friends who used to host a ‘Pizza Club’ in London – and now they’re bringing their expertise to Wells. The restaurant on the quay (recognisable by its joyful sunflower logo) serves up the classics, as well as experimental combos with tongue-in-cheek names like ‘Magic Mushroom’ and ‘50 Shades of Green’ – you can also ‘Pimp It’ and create your own. The sweet-toothed will love the Nutella and strawberry pizza with cream. All are made with 48-hour fermented dough and local, fresh ingredients. Walk-in only.
Stamp, Aylsham
The folk behind Stamp have restored the Old Post Office building overlooking Aylsham’s market square, where they serve pizzas, small plates and pasta dishes. Again, the dough is 48-hour fermented before being cooked to order in a wood-fired oven. You’ll find favourites from Marinara to Margherita alongside more high-concept toppings. Look out for the new ‘Milano’ (homemade tomato sauce, mozzarella, Milano salami and rocket) – and the ‘Brunch It’ – local ham, mushrooms and farm eggs, finished off with black pudding. Eat in or takeaway.
The Jolly Sailors, Brancaster Staithe
This popular village pub is a delight all year round, but especially in summer when the garden is filled with all ages enjoying the local ales and home-cooked food. Their thin crust pizzas are a particular draw, hand spun by trained chefs and cooked in a stone-baked pizza oven. Specials include ‘The Meaty Farmer’, ‘Prawn Zinger’ and ‘The Jolly Fiorentina’. They also do a vegan Margherita – and you can, of course, create your own from a wide variety of toppings. There is a takeaway option, too – perfect after a day on the water.
The Wood Fired Food Co.
This family-run mobile pizza business was started because ‘life is too short to eat mediocre, poor-quality pizza.’ The dough is made using organic flour, water and sea salt and naturally leavened using a sourdough starter – toppings are sourced nearby, from Marsh Pig charcuterie to locally grown vegetables. The pizzas are cooked in an oven using wood from the Sandringham Estate, which imparts a smoky flavour. As well as food festivals, markets and private events, you’ll find them at Burnham Deepdale on Wednesday, Friday and Saturdays (5.30pm to 8pm).
Check individual websites for opening and delivery times
