The Pizza.
The Pizza.
We take great pride in our pizza making process - our flour, tomatoes and Fior di Latte are all of the best quality, imported from Italy.
Specially selected flour allows us to ferment our dough for 72+ hours helping to create charred, bubbly and puffy crusts.
San Marzano tomatoes, so tasty they only need gentle crushing, a pinch of salt and a glug of olive oil to make the ultimate pizza sauce.
A higher than average hydration keeps the pizza light as can be.
Our cured meats come from Italy and our fresh meats come from our local butcher. We keep our toppings seasonal where possible and always have a couple of interesting specials on the menu which change regularly
Crust Issues was born in London in 2018, catering events of all shapes and sizes.
After the pandemic when events were written off we scuttled back home to Stroud to open a brick and mortar shop where we’ve been issuing crusts ever since.
FAQs
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It means cow’s milk mozzarella of the best quality - the literal translation is ‘flower of milk’.
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Unfortunately not sorry, we’ve never found one that’s up to scratch and doesn’t burn in our 500C ovens, we also don’t have a foolproof way to avoid cross contamination with the copious amounts of flour we use day in and day out.
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Absolutely, we always have vegan cheese available, or better still, a cheeseless marinara - we’ll always be happy to go through the vegan topping options too.
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We consider events on a case by case basis these days so by all means send an enquiry and we can chat about it!
Get in touch!
Get in touch!
26 GLOUCESTER STREET, STROUD, GL51QG