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MURASE'S PIZZA
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MURASE'S PIZZA
Home
About
Menu
Gallery
Contact
More
  • Home
  • About
  • Menu
  • Gallery
  • Contact

  • Home
  • About
  • Menu
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  • Contact

Home Made Dough, Made Slow

Four Ingredients and Give it Time

We make our dough ourselves with four simple ingredients.


- FARINA : Caputo "00" Pizza Flour from Naples, Italy

- AQUA: Water (from Severn Trent)

- SALE: Sea Salt

- LIEVITO: Fresh Yeast 


The dough we use for Saturday is mixed on Thursday, portioned and rolled into balls on Friday, all the while the yeast does its magic on the fine grade pizza flour, creating an easily digestible dough.



Making Pizzas

 The finished dough is hand stretched, then topped with basic combinations of authentic and fresh ingredients, then placed in our blistering hot wood fired pizza oven to cook (usually running at 450C/850F).


Normally, our pizzas cook in under 90 seconds. 


The air bubbles we push towards the edge when stretching the dough rapidly expands, creating a lovely puffy crust or "cornicione" with great texture and incredible flavors for a pizza that is fragrant, light and easily digestible.

Murase's Wood Fired Pizza

Wheatsheaf Inn, Chetwynd Aston, Shropshire TF10 9LF

01952 811 447

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