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.
I grew up with bread all around me at Hobbs House Bakery, learning the craft as a sixth-generation baker. Along the way, I refined my skills in unexpected places: in Laos and Kenya, where we taught baking to vulnerable people a skill they could use to help lift themselves out of poverty. In Japan, I ran a small bakery in Hokkaido; and at festivals, I learned how to cook fast for crowds without ever dropping standards.
It was in Naples, eating my first true Neapolitan pizza at 18, that everything clicked. Pizza at its best is simple, honest, and unforgettable. Milo’s Pizza is my way of bringing that same quality home rooted in tradition, shaped by experience, and made for here and now.
My story
opening times
5pm - 10pm
Friday & Saturday
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.
Collection
Collect your pizza at the allocated time slot from the side door underneath the arch to the right of Hobbs House Bakery.