The Muckle Backit Oven

The Muckle Backit Oven Wood fired Neapolitan style pizza makers with an LA/NYC touch when it comes to toppings... Wood fired cooking, in and around Angus

I’m cooking pizza this saturday down at the deep end arts space for market day…12-5 or sell out.using a new flour from ...
06/05/2022

I’m cooking pizza this saturday down at the deep end arts space for market day…12-5 or sell out.
using a new flour from for the dough that we’ve fine tuned
pizza (📸) “seasonal greens”
rainbow chard(), wild garlic, mozz, rainton tomme cheese(), our own cured amalfi lemon, toasted fennel seeds and smoked rapeseed oil.

19/04/2022

As global citizens, we all have the power to take action. Now is the time to rise up together for a regenerative, restorative and revolutionary new fashion system. Now is the time for a Fashion Rev…

meating of two greats… venison salami and pepperoni only found at and
19/03/2022

meating of two greats… venison salami and pepperoni
only found at and

We’re cooking again today from 12 at The Deep End with
11/12/2021


We’re cooking again today from 12 at The Deep End with

You can find us today cooking pizza at the first of the Christmas markets, down at The Deep End arts space with It’s a ...
04/12/2021

You can find us today cooking pizza at the first of the Christmas markets, down at The Deep End arts space with
It’s a very dog friendly place and will as always be in a festive mood…🎄🎉🍕

A real pleasure cooking pizza last night with for their event…Now back to Good to get out 🔥🍕
13/11/2021

A real pleasure cooking pizza last night with for their event…
Now back to
Good to get out 🔥🍕

Another lovely afternoon yesterday down with And as it was (of course you knew that 😁) I cooked the always popular “...
17/10/2021

Another lovely afternoon yesterday down with
And as it was (of course you knew that 😁) I cooked the always popular “Cheese et Onion” pizza for the first time in a while…
Fior do latte mozzarella, Laganory raw milk cheese from , onion and shallots braised with rapeseed oil and thyme and then finished with parmesan(also a raw milk cheese), chives and grated lemon zest.

We’re starting something different in just over a weeks time, still pizza but no fire…Keeping it simple to start with, a...
14/10/2021

We’re starting something different in just over a weeks time, still pizza but no fire…
Keeping it simple to start with, a small choice of pizza and sides using as many ingredients as we can find from close by(which is much) and if all goes well there’s some interesting ideas we’ve been planning…
If you can, spreading the word would be much appreciated 😊
Caesars Pizza

Yesterday’s leftover focaccia…Autumn flavours and colours.Roast butternut squash, red Russian kale, nduja, parmesan, lem...
05/10/2021

Yesterday’s leftover focaccia…
Autumn flavours and colours.
Roast butternut squash, red Russian kale, nduja, parmesan, lemon/rosemary oil and loads of almonds.

the “guilty pleasure” for this kind of weather…here mid pour as the chilli honey finds its way between the thick cut pep...
01/10/2021

the “guilty pleasure” for this kind of weather…here mid pour as the chilli honey finds its way between the thick cut pepperoni.
on again tomorrow, the 2nd of october 😶(where has 2021 gone)
down with 11-4

vegan nduja with roast butternut squash chunks and cavolo nero marinated in lemon and rosemary style with a few toaste...
18/09/2021

vegan nduja with roast butternut squash chunks and cavolo nero marinated in lemon and rosemary style with a few toasted almond flakes

Going to cook some pizza in here, upstairs at the legendary McNeills pub just off Victoria Road starting 30th September…...
17/09/2021

Going to cook some pizza in here, upstairs at the legendary McNeills pub just off Victoria Road starting 30th September…might do a bit of painting and decorating 😎

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30 Monteith Drive
Glasgow
G768NT

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