Welcome

Milo in the kitchen wearing a Carhartt apron, looking upward with his fists clenched as a shapes the pizza dough in the air.

At Milo’s Pizza, it’s all about good sourdough as the base, the dough is slow-fermented, hand-stretched, and stonebaked hot for that crisp, leopard-spotted crust. he menu short so everything stays sharp no fuss, no fillers, just good pizza made properly.

I’m Milo, a sixth-generation baker so bread and dough have always been part of my life. I learned the rhythm of baking young at Hobbs House, Bakery surrounded by ovens and early mornings.

Along the way I picked things up outside the bakery too:

  • Japan taught me patience and respect for craft.

  • Festivals like Glastonbury and Boomtown taught me how to cook fast for a crowd without dropping standards.

  • Naples at 18 showed me what pizza really is meant to be clean flavours, blistered crusts, nothing extra.

Now I’m back here, pouring all of that into Milo’s Pizza.

My story

opening times

5pm - 7pm

Thursday, Friday, Saturday

Two delicious pizzas on plates resting on a wooden railing by a body of water, one with mushrooms and onions, the other with basil leaves and tomato sauce.
milo exploring Naples and getting inspiration. walking down a narrow street in Naples, Italy, holding a water bottle, with buildings on either side and a sign for Napoli 3 hanging above. looking of the next pizza

Why?

Milo’s Pizza is just me doing what I know best working with dough and fire. I’m not chasing trends or overcomplicating it. It’s good sourdough, baked hot, with toppings I actually care about. That’s it.

Collection

Collect your pizza at the allocated time slot from the side door underneath the arch to the right of Hobbs House Bakery.

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