The shop's dough was singled out for praise, being described as “spectacular” and “iconic” for its light and crispy texture
The shop's dough was singled out for praise by Food Review Club, who described it as “spectacular” and “iconic” for its light and crispy texture."I mill my flour in the shop and use that to create my organic, sourdough starter," Thompson explained.
"That becomes our dough, which is enhanced with flours and grains sourced, grown and milled in the UK and Ireland. "I often combine the dough with local produce to offer a product that has my thumbprint, and that Flout! distinction, all over it. "I heavily hydrate my dough and it’s lower in protein so it’s harder to manipulate into a traditional pizza shape, but the end result is a non-negotiable for me. Same as the heavy char which has become somewhat of a badge of honour for us.”Flout! is only open 12 hours a week, a limited window that adds to customer appetite and demand.
You can grab a slice there from 12.00 pm to 2.00 pm Wednesday to Saturday and 5.00 pm to 7.00 pm on Fridays and Saturdays.You can watch the Food Review Club’s full review below.Share article
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