The woman behind the pizza

Meet talented pizza maker 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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