Wild Flour Pizza

Why You’ll like Wild Flour Pizza in Ovingdean

Wild Flour Pizza is not a restaurant, but a destination takeaway in Ovingdean, close to Rottingdean, offering collection or delivery only, and it’s absolutely worth the trip. Set within a beautiful garden, this adorable, family-run spot serves artisan wood-fired pizzas in a truly magical setting, near to the entrance of the South Downs Way.

A destination takeaway (collection or delivery only)

Once a hidden gem for those in the know, it’s now firmly in the BRAVO Top 10 takeaways. Often described as the “Willy Wonka of pizza makers”, Wild Flour Pizza is widely praised by pizza experts and even Italians as some of the best pizza around.

A passion project turned local favourite

Wild Flour is owned and run by husband and wife Chris and Ginnie Phillips, with Head Chef Marco di Gaetano leading the kitchen. It began in April 2017 as a back garden pop-up with a simple idea: Pizza Thursday. With a handmade sign, a Facebook page and help from friends and family, they sold out every week. As demand grew, they opened their current kitchen in 2019. Today, it remains a family-run business, powered by a passionate team and a genuine love for what they do.

Wood-fired, artisan pizza

Every Wild Flour pizza is cooked in a wood-fired oven using hornbeam and beech wood at 350–375°C, creating a light, crisp base with just the right amount of char. The style is closest to the kind of pizza championed by Nancy Silverton at Pizzeria Mozza in Los Angeles, balanced, flavour-led and never heavy.

The dough (years in the making)

Here at RB we love their pizza base and their dough is at the heart of everything. Developed over several years by Chris, with the precision of a scientist and biochemist, it’s a closely guarded recipe. This 36-hour dough has a croissant-like twist, creating a light, highly digestible base made with zero preservatives. Cooked in their magnificent wood-fired oven, it’s designed to carry flavour without ever feeling heavy.

Ingredients: no shortcuts

Quality runs through every detail. Mozzarella is delivered weekly from Italy, herbs are grown in their own Ovingdean garden, and ingredients are carefully prepared in-house. Mushrooms are pre-baked and infused with herbs and truffle oil, while ham is cooked on site to achieve exactly the right flavour and texture.

The Wild Flour Pizzas

Wild Flour’s 12-inch pizzas are full of personality. The Simple One keeps things clean with tomato, mozzarella, Pecorino and basil oil. The Arty One layers artichokes, olives, rosemary and pink peppercorns for a more fragrant flavour. The New York One delivers bold, indulgent flavour with nduja, pepperoni and crispy onions. Smaller pizzas are also available for kids, making it easy for families to enjoy.

Signature dessert

The Doughnut Pizza is a must. Wood-fired dough topped with Nutella, mascarpone, candied orange and pistachio, it’s indulgent, memorable and a favourite for good reason.

More than just pizza

Alongside artisan, wood-fired pizzas, you’ll find satisfying salads, tasty wings and sides like their much-loved garlic and mozzarella bread. There’s a weekly Thursday offer where you can enjoy a free side, plus alcohol-free drinks and ice cream to round things off.

How to enjoy a Wild Flour Pizza

Wild Flour is collection or delivery only (via Deliveroo), with pre-ordering recommended. There’s a small seating area out front, or you can take your pizza with you. With the South Downs National Park just a stone’s throw away, it’s perfect for a picnic, especially for walkers and cyclists.

A family-run business built on passion

At its core, Wild Flour is a family business and a true passion project. Built on care, craft and community, it continues to grow thanks to the support of local people, and a team that puts real pride into every pizza.

The Essentials – Wild Flour Pizza in Ovingdean