"Matt is the co-founder of School of Dough, a wonderful initiative that teaches children in some of Cornwall's least prosperous communities how to cook; he also runs a stall called Salt Yard Pizza at the Boathouse on Newquay harbour. His pizza is some of the best in the country, not just because he's mastered traditional techniques, but because he grows his own tomatoes and basil, and even rears his own mangalitza pigs to turn into charcuterie."
"I love making pizza in my portable pizza oven, but it does involve a fair amount of work, from the preparation of the dough to the pressure of cooking several pizzas in quick succession. Even so, I can't remember the last time I bought a supermarket pizza, and my only real memories of them are of those ultra-processed cardboard discs from the 1980s."
Matt Comley forms the cornicione, the puffy Neapolitan pizza edge, and co-founded School of Dough to teach children in deprived Cornish communities to cook. He runs Salt Yard Pizza at Newquay harbour, grows his own tomatoes and basil, and rears mangalitza pigs for charcuterie, elevating pizza quality. Homemade pizza in a portable oven requires significant work from dough preparation to rapid cooking. Multiple supermarket margheritas were cooked per manufacturers' instructions and tasted with family. Some examples remain bland, industrial throwbacks, while several lower- to mid-range options now offer genuinely delicious, near-restaurant quality.
Read at www.theguardian.com
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