Luxurious pizza, made with artisan ingredients, at surprisingly everyday prices. From our humble beginnings, selling Pizza from a market stall in London’s vibrant Brick Lane, we have evolved into a multi-site business across Manchester, Leeds, London and beyond.
We are passionate about our product, using only the finest ingredients and always getting creative with our combinations, we create fast, fresh and super-thin pizzas without reliance on the Piazziolo.
Our aim has always been simple and still remains at the heart of what we do; deluxe pizzas without the deluxe prices.
Great ingredients are at the heart of PizzaLuxe, creating unique Roman-style recipes using a combination of artisan British and European produce, carefully sourcing each ingredient to create our luxury pizzas.
Handcrafted using only the highest quality ingredients and authentic flavours, our core ingredients include organic flour milled at Shipton Mill in Hampshire which forms the foundation for our signature 96-hour slow-proven sourdough, complemented by our secret recipe small-batch tomato sauce. These carefully-sourced, premium ingredients combine to create the perfect pizza, with a 13″ thin crust base, pressed to ensure consistent quality.
About The Founder
Paul Goodale is a Restaurateur with 25 years of sector specific experience, exclusively within quality operations. He has operated across the full spectrum of the hospitality industry, from 5* luxury hotels and Private Members Clubs to gastro-pubs and self-service food courts.
Paul became the youngest FTSE CEO in 2008 and is presently Managing Director of Epicurean Holdings, an international consultancy practice which he founded in 2009 He was previously Director of Restaurants and Kitchens at Harrods, the world’s largest single site restaurant business. Paul’s previous start-up, Fred’s Food Construction, secured multi-million pound backing from Tesco PLC.
Paul moved from London to Lancashire seven years ago, and is married to Joycelyn Neve, Managing Director of Oakman Inns plc.