Welcome
Milo’s Pizza is about doing one thing well: proper sourdough pizza. Our dough is slow-fermented, hand-stretched, and stone-baked hot for that blistered, leopard-spotted crust. The menu is short and focused no gimmicks, no fillers, just clean flavours made properly.
Milo’s Pizza started in Chipping Sodbury in September 2025, and it’s hard to believe how much has happened since.
What began as an idea built around sourdough and simple, well-made pizza has grown into a busy little pizza business, with Chipping Sodbury at its heart. We’ve also taken the oven on the road, serving pizza at The Wave and Badminton Horse Trials, cooking for all kinds of gatherings and meeting some brilliant people along the way.
We’re hugely grateful to everyone who has visited, ordered a pizza, brought friends, come back for another or simply told someone about us.
The idea comes from a lifetime around food. I grew up at Hobbs House Bakery, learning the craft as a sixth-generation baker, and have since baked in Laos and Kenya, run a small bakery through a winter in Hokkaido, Japan, and cooked for thousands at festivals across the UK.
Along the way, one lesson has stayed the same: start with good ingredients, understand your craft and keep things simple.
Milo’s Pizza brings together that baking background with the simplicity of Italian pizza inspired in part by my first proper Neapolitan pizza in Naples at 18.
A year in, we’re still learning, refining and looking forward to whatever comes next.
My story
Why?
Milo’s Pizza is just me doing what I know best working with dough. I’m not chasing trends or overcomplicating it. It’s good sourdough, baked hot, with toppings I actually care about. That’s it.