The idea for Double Zero Pizza started with Edward and William Kinder back in 2015.
For the last 5 years Will has worked in hospitality in London where his passion for the industry really grew. It was two years later that he decided to move back home to the seaside to create a pizzeria and bar. Double Zero Pizza now sits at the forefront of the iconic sea front destination in the Jennings building, Porthcawl, a building that has a Grade || listing will bring great contributions to Porthcawl as a local development. The expansive views of the Bristol channel and English coast beyond whilst sitting on the key to the harbour will be a truly unique experience for our diners. On top of this we pride ourselves on good quality products in a fun and friendly environment.
Our aim is to provide high quality products, this comes in the form of our Italian sourced products, including tomatoes from San Marzano DOP Italy which are grown in the rich volcanic soil at the base of Mount Versuvius, which gives them a sweet flavour and low acidity. Our mozzarella fiordilatte is semi-soft, fresh cheese made in the classic Italian style. This is all applicable with the brand name Double Zero Pizza which is the type of flour our high skilled chefs use to make our homemade pizza bases. Italian flour is graded by colour which is marked 00 to 04, typically this is milled in Italy where they use strong white bread flour to produce pizza bases so that it produces a much crisper crust in bread. When this is then developed into our very own homemade pizza bases with our Italian sourced meats and toppings it becomes an Italian classic on your door step with that hint of class.