Made of Dough at Market Yard

Food, News  / 

Made of Dough have picked up sticks from Pop Brixton and hauled the pizza oven to Market Yard for six weeks only. We caught up with co-founders Ed Sandeman and Henry Amodio at the launch and tasted some seriously good pizzas.

Who are They?

Made of Dough offers a (some would say perfect) blend of cultures – Italian and Spanish influences fuse in the rough-edged pizzas topped with authentic and locally sourced ingredients. It’s no accident, co-founder Ed’s family are from Jerez, in southern Spain, and his co-founder Henry’s family hail from Italy’s stunning Amalfi Coast.

These guys won the Best Pizza in the UK for the Chorizo pizza at the London Pizza Festival last year, but they are no one-hit wonder. Having started out in their oven truck Raffaella (named after the Italian showgirl, and yes, they do manage to fit a pizza oven in a truck) hitting festivals, markets and parties, the team recently settled at small business venture Pop Brixton. Now Shepherd’s Bush is getting some of the action as they take over from Foley’s Kitchen at Market Yard. 

What to Try

There are five carefully crafted Neopolitan-style pizzas on offer at the Market Yard pop-up. Take your pick from the Margarita with San Marzano tomato, fior di latte, extra virgin olive oil and fresh basil; the rich and dreamy Truffle pizza boasting portobello mushroom, fior di latte, white Alba truffle oil and burrata; the Chorizo with Brindisa chorizo straight from Andalusia and piquillo peppers; the Serrano, simple with Girona serrano ham and fresh rocket on a margherita base; and finally meat-lovers should take a well-deserved detour with the Artichoke pizza, offering fresh grilled artichoke hearts, fior di latte, sprigs of rosemary and garlic oil. Lush.

Henry shared that Pop Brixton goers munch through more Margarita and Chorizo than the rest, while north of the river, at Market Yard the popular bites so far have been the Truffle and SerranoYou’ll have to head down to find out who’s on the mark.

What to Drink

Henry’s younger brother is in on the act too, with his brand new smooth lemon liquer Staibano featuring in two of the cocktails: the bitter Amalfi Negroni and the creamy Staibano Spritz. There’s also a bar with a selection of Italian and Spanish drinks, including the classic pizza accompaniments Peroni and prosecco.


Try some of the sides for dipping, including Spicy Romesco, Basil Aioli and Olive and Anchovy tapenade.

Best for…

Light and fluffy dough, it’s in the name. Passed down through the Amodio family, Henry told us that a lot of love goes into that pizza dough. The dough is always fermented in two ways for a minimum of 60 hours, making it easy to digest and giving it a deep flavour. That aside, the crusts are ideal for dipping in the homemade sides – try the Basil Aioli for garlic bliss or the Olive and Anchovy Tapenade for a salt hit.

Don’t Miss

The new dessert, Conchiglia a Nutella – warm folded dough filled with oozing Nutella and hazelnuts (and a sneaky spot of ricotta).


You’ll find Market Yard a hop, skip and a jump from Goldhawk Road station.

Exciting news… if you miss out on Made of Dough at Market Yard, a little birdy told us that they’re setting up a permanent restaurant spot this summer. We’ll keep you posted!

Made of Dough | Market Yard, Shepherds Bush Yard, Goldhawk Road, London W12 8HA | Find Made of Dough at Market Yard ’til 1 May | Opening hours: Wed-Fri: 6-11pm; Sat: 12-11pm; Sun: 12-8pm | To book a table call 0203 490 0750 or email rsvp@incipio-­‐

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