Molto Bene Pizzeria

After nearly 15 years heading up professional kitchens, including at Michelin Star level, a life long passion for pizza led our founder Liam Parr to focus on making one product as good as it can be. We make artisan, sourdough, hand-stretched pizzas using our own sourdough.

Our culture is 15 years old and we take 4 days to ferment and prepare our dough, kneading and rolling the dough every day prior to preparing. The flour is milled 6 miles away and we use predominantly Welsh cheese. We use traditional slow fermentation methods to allow the natural enzymes to work their magic.

Our processes create unique pizza with great structure, crunch & the perfect amount of sourdough chew.

We care deeply about attention to detail at every stage, from grain to customer, everything we do shows respect for the best ingredients, the planet & our customers.