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Margherita Pizza

I make a semi-traditional Italian style pizza, traditional in the way I slow ferment the dough using organic flour, though i find the Australian pallet has become used to a much bolder flavour in our pizzas and so i accommodate this desire. Food is a passion in my life and I love to make food that everyone can eat so having options for all dietary requirements is essential in my menu I use a lot of locally sourced, produced or grown products in my pizzas and i grow a lot of veggies and herbs in my own farm at the Paddock in Mullumbimby as well as salumi from Billinudgel, pork from Bangalow and beef from Barcoo also in Bangalow. My dough is a 48-hour slow fermented dough which means a lot of the proteins have been broken down and more digestible. i also offer a GF base for people with intolerance to gluten. I have delicious roast veggie and pesto pizzas for the vegetarians and I'm always happy to make a custom pizza for people with various intolerances and desires