"Budakan's specially developed base uses a high-protein Canadian flour for structure along with a small amount of rye, resulting in a slightly nutty flavour and the perfect NY-style chew. The dough is then fermented for a minimum of 48 hours ensuring a super light, but crisp crust. As for the toppings, Hot Saint will serve classics as well as new takes like the Spicy Hawaiian: San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños;"
"As for the toppings, Hot Saint will serve classics as well as new takes like the Spicy Hawaiian: San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños; the Meatball Ricotta: San Marzano tomato, fior di latte, house meatballs, ricotta and parmesan; and the Vodka Pesto: vodka sauce, stracciatella, pesto and parmesan."
"Budakan said: 'I never imagined I'd leave a job I truly loved at Dough Hands, but the opportunity to lead the kitchen at The Old Queens Head was simply too good to turn down. I've spent countless hours there over the years DJing, so returning in this new role feels special. I'm really excited to be back.'"
Hot Saint Pizza opened on Monday, February 16 at the Old Queen's Head on Essex Road in Islington. Chef Tom Budakan, formerly of Dough Hands, is leading the new pizza kitchen. The dough uses high-protein Canadian flour with a touch of rye and is fermented for a minimum of 48 hours to produce a light yet crisp New York-style crust. The menu combines classics and inventive pizzas such as the Spicy Hawaiian, Meatball Ricotta and Vodka Pesto. The pub will also offer pizza sandwiches, including spicy chicken parm and meatballs, plus a banana miso soft serve for dessert.
Read at Time Out London
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