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About Pekko’s Pizza
Hello! I'm Gerard, the owner of Pekkos. I've been making pizza at home for a very long time, experimenting with dough, fermentation, ingredients and cooking techniques - it's just something I love doing!
Starting my own pizza business had always been something I've wanted to do. It was clear that many of the surrounding villages had very limited access to freshly made, quality pizza delivery, so when work in my engineering career became quieter, I thought the opportunity has finally presented itself, and thanks to the continuous support of my wife and family, Pekkos was born.
The idea behind Pekko’s Pizza is simple: make the kind of pizza folks genuinely love eating, something to get excited about, and deliver it to their door - hot, fresh and tasty! That's our goal.
We really do hope you enjoy our pizza creations as much as we enjoy making them and also a massive thank you for giving us a try and your continued custom, it is so much appreciated.
Gerard :0)
We've been awarded a top level 5 Food Hygiene Rating!
We’re really proud to have achieved the highest Food Health & Safety rating for Pekkos Pizza. We always work hard to make sure every pizza is prepared using quality ingredients in a clean, safe and carefully managed environment and we’ll keep working to maintain those standards for every order.
It Starts With the Dough
Great pizza starts long before the toppings go on.
Our dough is prepared using Dallagiovanna La Napoletana Tipo 00 pizza flour, specifically developed for Neapolitan-style pizza.
We give our dough time to ferment and develop naturally.
That fermentation creates the structure, flavour and air within the dough — including the delicate web of bubbles and gluten strands you can see when a properly fermented dough ball is turned over.
Every pizza is then opened and stretched by hand, that means no two Pekko’s pizzas will ever look completely identical, and we think that’s exactly how authentic handmade pizza should be.
Ingredients Matter
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We deliberately keep Pekko’s menu relatively small so that we can concentrate on what goes into every pizza. Rather than simply choosing the cheapest ingredients available, we look for products that give us the flavour and quality we want.
The core of our pizzas include the highest quality ingredients:
Dallagiovanna La Napoletana Pizza Flour
An Italian Tipo 00 flour created specifically for Neapolitan pizza.
It forms the foundation of our hand-stretched dough and helps us achieve the light, airy crust we’re looking for.
Rega Polpa di Pomodoro
Our tomato base is made using Rega Polpa di Pomodoro — Italian finely chopped tomato produced specifically with pizza in mind. Simple ingredients matter on pizza, and a good tomato base is one of the most important.
Fratelli Amodio Fior di Latte Mozzarella
Our fior di latte mozzarella is produced by Fratelli Amodio in Somerset.
Their packaging describes the mozzarella as sustainably produced in Somerset, with an emphasis on low food miles. We particularly like being able to use a fresh British-produced mozzarella on an Italian-style pizza.
Carefully Chosen Toppings
The same thinking applies to the rest of our menu.
We aim to buy good-quality meat, vegetables, cheese and other toppings, choosing local products where it makes sense and where the right quality is available.
When sourcing meat, we also try to favour producers and suppliers offering better animal-welfare standards wherever practical.
We're a small business, so our suppliers and ingredients may occasionally change as we find better products or discover something particularly good.
But the principle stays the same: If we wouldn't be happy putting it on a pizza for ourselves, we don't want to put it on yours.
Handmade, Not Mass Produced
Our pizzas are prepared individually, stretched by hand, topped to order and cooked using professional pizza equipment.
That also means they look handmade.
The crust may be slightly different from one side to another. One pizza may be a little rounder (or squarer!) than the next. The char and air pockets will vary naturally.
Those variations are part of what makes a hand-stretched pizza different from a mass-produced base.
Local Pizza for Local Villages
One of the main reasons for starting Pekkos was the lack of good pizza delivery across many of the villages around us. We deliberately keep our delivery area fairly local so that pizzas don't spend a long time travelling around in a car before reaching you.
We currently serve Welford-on-Avon, Binton, Bidford-on-Avon, Meon Vale, Mickleton, Pebworth and nearby locations in between. Most of our deliveries are within a relatively short drive of the kitchen. That allows us to remain a genuinely local business rather than trying to cover an enormous area.
A Small Family Business
Although I (Gerard) started Pekko’s, it isn't entirely a one-person operation.
Family members help behind the scenes and with deliveries when things get busy. I couldn't run it without them to be honest!
But that's very much the kind of business we want Pekko’s to remain — small, personal and connected to the people we're serving.
When you order from Pekko’s, you're supporting an independent local business rather than a national pizza chain. We're proud our product is not mass produced - and made to order with fresh, quality ingredients.
So your support genuinely matters to us!
We'd love Your Feedback
We're still building Pekko’s, and we don't expect to stop learning.
If you order from us, we'd genuinely like to know what you think.
Tell us when we've done something well. But please also tell us when you think something could be better.
Pizza, delivery times, menu choices, toppings, service — good feedback and critical feedback are equally useful if they help us improve.
Our aim is to listen to the local community and keep making Pekko’s better.
Hopefully, with your support, we'll be delivering great local pizza for many years to come.
Thank You for Supporting Local!
Handmade pizza. Quality ingredients. Delivered locally.
