Dough Heads, an independent Neapolitan style pizzeria, has found its home at the wonderful Bristol Spirit in Redfield . Founded by Jen Sankey head "Dough head" previously worked for some of Bristols top street-food traders (Tsukemono, Murray Mays, The little Taquero)

Jen is a dough obsessive, and her years spent perfecting her recipes has resulted in our wonderful Neapolitan style pizzas and desserts. Her dough is made over four days, with a minimum fermentation period of 72 hours, leaving the pizza light, airy, and bloody delicious!


Bristol Spirit is the home of the amazing Espensen Spirit who produce a delicious range of naturally infused vodkas, gins and whiskies. A friendly chilled space in the brilliant Redfield neighbourhood of  Bristol, we couldn't be more chuffed to call Bristol Spirit our home too. 


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