The woman behind the pizza

The woman behind the pizza

Meet talented pizza maker Laura.

laura

Laura’s top tips for making the best homemade pizza:

  • Always stretch your dough at room temperature as it’s easier to work with
  • Less is more! Don’t overtop your pizza as it will make it soggy.
  • Cook your pizza  on a pre-heated surface (frying pan or pizza stone in oven) and at a very high temperature.

We  caught up with our lovely cook Laura, who is the proud owner of the award-winning ‘Laura’s Pizzas,’ to hear more about her business and love of Italian food.

Everyone loves a good pizza, so it’s not surprising that Laura has taken the Bristol food scene by storm. She originally started making pizza as a lockdown hobby for friends and family; but her passion for Italian food combined with a frustration of the typical takeaway pizza sparked the idea to bring authentic Neapolitan style pizzas to Bristol.

Originating in Naples, the true Neapolitan pizza is famous for its soft, well risen crust and exceptional taste. One of the keys to Laura’s success lie in her simple and authentic ingredients that ultimately speak for themselves. All her pizza’s use her homemade 24 hour slow fermented dough, the very best San Marzano tomatoes and premium Fior di Latte mozzarella. 

The cooking magic happens at Laura’s family home in Bishopston where she juggles three pizza ovens that can cook a pizza in under two minutes. Running a food business from home must be a challenge, but Laura keeps her family happy with unlimited pizza, and the best at that!

How would you describe the Bristol food scene?

Vibrant and full of amazing options for almost every cuisine. It’s hard to get bored with the Bristol food scene as there’s always places popping up and somewhere new to try.

When did you learn to cook?

started working part time in a pub kitchen and then moved to the The Bristol Hotel where I did an apprenticeship and gained an NVQ Professional Cookery Level 2 & 3. After my apprenticeship I went to America for 3 years, cooking in Florida and then in New York.  I have always had a love for pizza and I was lucky enough to learn ho to make Neapolitan style pizzas during my time in the USA.

How did you get into cooking?

I liked helping my Dad with cooking when I was younger as he’s interested in different types of food and ingredients. From then on I started trying out recipes and teaching myself.

Why did you end up focusing on Italian food?

I absolutely love pizza and so do a LOT of people so it just made sense to me to focus on it.

What is your favourite dish?

‘Bucatini Amatriciana!’ It is a traditional Italian pasta dish  made with tomato sauce and Guanciale (cured pig cheek).

What would you say is your signature pizza?

My personal favourite is pepperoni, red onion and pickled chillies. 

What has been the biggest challenge for your business so far?

Regulating the dough fermentation with the unpredictable British weather! In the hotter months you need to be careful your dough doesn’t over prove, and in the colder months the rising of the dough is a lot slower so you need to find a warm place for it to prove.

I love your branding, how did you come up with it?

I wanted to go for something simple that was easy to remember and I had to get my favourite colour pink there! Also, my sister is a graphic designer so I was lucky to have her on hand to help with the design.

What advice would you give to someone who is thinking of starting a food business?

I would say don’t wait until you think you’re ready, just try it!

Finally, what three ingredients could you not live without?

Garlic, tomatoes and salt!

If you are having a pizza in Bristol and it isn’t from Lauras Pizzas, you are doing it wrong!

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The woman behind the pizza

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Orange and cardamom biscuits| Recipe | AATC

Mireya’s orange & cardamom biscuits

Mireya-orangebiscuit

Fancy doing some baking this Valentine’s Day?

Mireya’s biscuits are super easy, fragrant and delicious. The orange and cardamom work perfectly together,  and are a delicate surprise for the senses. Gift them as a romantic treat, or enjoy any day of the year alongside a cup of tea.

Ingredients

Method

Preheat the oven to 180 degrees. 

In a bowl, beat the butter and sugar with an electric mixer or with a fork. Add the egg and mix until combined.

Add the flour, the baking powder, the salt, orange zest and the cardamom. Mix until a ball is formed, then wrap it in cling film and pop in the fridge for an hour.

Dust a flat surface with flour and roll the dough until it is around 5 mm thick.

Cut the biscuits using a cutter, or use a knife to make rectangles if you don’t have one. Just make sure to keep the sizes the same so they bake evenly.

Arrange them on a lined baking tray, making sure they don’t touch each other and baking in the oven for 15 minutes, or until the edges are golden brown. 

If you want you can swap the cardamom and orange version for lime or lemon zest, it tastes delicious too. Enjoy!

 

Rating: Easy
Time: 1.5 hours 
Makes 12-15 biscuits 

“I developed this recipe after a dream I had. For days I tried to find time to make these cookies. Finally when I made them they were perfect, and everyone in my house loved them. I also managed to take some gorgeous photos”

related blogs

laura

The woman behind the pizza

We caught up with our lovely cooks Laura, who is the proud owner of the award-winning ‘Laura’s Pizzas’, to hear more about her business and love of Italian food.

Read More »