FROM NAPLES TO TRENTHAM
benvenuto ~ welcome
To create the perfect pizza - you need a perfect foundation.
'Lump O Dough' creator Ross travelled to Italy to learn from traditional masters - the fine art of what goes into the perfect pizza dough - and what goes into creating the perfect crust.
Our dough is handmade and proved to perfection - this takes up to two days. Each batch of dough is made from the finest flour and is made in small batches.
Here at Lump'O Dough we love our dough and take great pride in sourcing the freshest and finest ingredients, no additives, no sugar, nothing artificial - only the best will do. We are passionate about pizza and take great pride in sharing our pizza with you.
our story . . . .
Two mates were sitting in a bar sharing a bottle or two of fine red wine, pondering what to name the pizzeria, that
one of them was foolishly considering opening.
What about Trentham Pizza? - too boring. Trentham Pizzeria - ditto. OK, what about Rossco's not Italian enough.
Rossarios - too pretentious.
Another glass was poured - when said future proprietor
recounted the story of how pizzas came to be. Well, he said "in old Italy, bakers would check the temperature off the wood fired oven, prior too baking bread - by throwing in a 'lump of dough' - and, if it bubbled - it was hot enough. Someone came up with the idea of tomato and cheese on top - and pizza was born . . . supposedly.
So there we have our name; Lump O Dough.
- apologies to Princess Margherita of Naples.