Our Story
At Pizza & Co, pizza has never been just what we do. For over thirty years, we’ve lived and breathed it. It’s been our craft, our passion, and our family’s whole way of life.
It began with a single Sunderland takeaway. Today that same dough travels the length of the country, but the heart of it has never changed.
30+
years of craft
48hr
cold-fermented
100's
of pizzerias supplied
Where it all began
It started in Sunderland more than thirty years ago!
More than three decades ago, Jack and Clare set out with one simple dream: to make great pizza, the right way. They opened a small takeaway, My Kinda Pizza, believing that exceptional pizza begins with exceptional ingredients, the right equipment, and a team who is really passionate about what they do. Night after night, they served their community. And quietly, without any grand plan, they kept getting better and better at the one thing that mattered most.
The turning point
The secret was always the dough.
Made with care, patience, and the finest ingredients, our pizza dough earned a reputation all of its own. Customers kept coming back for it, and then something unexpected happened. Other businesses started asking if they could buy it too.
"What started as a single takeaway soon grew into supplying pizzerias and food businesses right across the North East."
Every order was built on the same promise: quality, consistency, and great taste. That’s how Pizza & Co was born.
How we make it
Three decades of getting it right.
We’ve spent years perfecting our authentic Neapolitan dough; cold-fermenting it for a full 48 hours to develop incredible flavour, a light, airy texture and the perfect crust.
It’s handmade with premium Italian Tipo 0 flour and extra virgin olive oil, and it is never mass-produced. Every batch is made with care because we believe great pizza always starts with great dough.
It’s why we’re so passionate about what we do and why we’re incredibly proud to produce our dough in Sunderland and share it with pizza lovers nationwide.
Premium Tipo 0 Flour
Traditional Italian Tipo 0 flour for an authentic Neapolitan base which is light, airy and full of flavour.
48-Hour Cold-Fermented
We let our dough ferment slowly, so each ball gives you the perfect base. It’s easy to stretch, and beautiful to bake.
30+ Years of Craft
Over three decades of perfecting our Neapolitan pizza dough, rolled into every single ball we make.
Any Oven, Any Time
Wood-fired, ceramic, BBQ, kitchen, or commercial oven: our dough performs everywhere.
Trusted by the Trade
Pizza dough balls good enough for professionals.
We’re proud to still be a trusted wholesale partner for pizzerias, pubs, restaurants and food businesses right across the North East.
For trade, we make our Neapolitan dough in a full range of sizes, from 200g up to 700g, so it fits any menu, any pizza style, any service.
And it’s the very same extra-special pizza dough whether it’s feeding a Friday-night crowd in a restaurant or a pizza night in your kitchen with our party kits.
Our mission is simple: to bring authentic Neapolitan pizza within everyone’s reach, whether you’re cooking for family, friends, or just treating yourself to a proper pizza night.
Serious about the dough, not about ourselves.
We take our dough seriously, but everything else? That’s all about having fun. Pizza brings people together, and we believe making it should be just as enjoyable as eating it. So flour up your worktop, get creative with your toppings, invite your favourite people round, and make memories one pizza at a time.
We’re still a family-run business, and we’re still the real people behind Pizza & Co. The care that went into our dough when we started more than thirty years ago goes into every order we make today.
Because great pizza isn’t just about what’s in the oven, it’s about who’s gathered around it.
