THE BEGINNING.
In early 2020 our days were spent running SKapade Studios in Dumbarton, a creative space alive with lessons and late sessions. When lockdown muted the building, we turned to a long-standing side passion: pizza. Stephen had notebooks of dough experiments; Big Gal brought family know-how and a knack for flavour.
An empty roll shop on Castlegreen Street came up for rent and we signed before working out the finance. Savings, borrowed kit and many midnight test bakes replaced sound checks. We tracked down our signature sourdough hybrid flour, San Marzano tomatoes and a spiral mixer tough enough for Scottish winters.
On Boxing Day 2020 the shutters lifted, our first pies blistered in the heat and Bangin’ Pizza opened for collection only. The hum of customers outside filled the silence the pandemic had left, giving us a new stage and a fresh craft to perfect.
EXPANDING
OUR REACH.
From day one we held to a simple rule: respect the dough. Flour milled near Naples, hand-crushed tomatoes and locally sourced vegetables form the base of every pizza. Dough rests for forty-eight hours, ovens never see shortcuts and the team samples every batch.
Within a year we collected Lloyds Bank Small Business of the Year, a Highly Recommended nod at Scotland’s Best Pizza and a place in The Times list of top UK pizzerias. Success posed a question: could the flavour travel?
Over coffee with a long-time friend who ran a café in Paisley we mapped out a full restaurant in nearby Johnstone. We kept the heart of the recipe, added comfortable seating and local craft beer, then opened two years after the first site. The restaurant filled on its first night, proving good dough speaks its own language.
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WHERE WE ARE NOW.
Bangin’ Pizza currently runs two busy kitchens under one rulebook. Dumbarton focuses on fast, fresh takeaway; Johnstone offers relaxed table service, playlists that nod to our studio origins and lager poured straight from Scottish microbreweries.
Ingredients stay honest: seasonal produce at its peak, Italian staples for authenticity and no frozen shortcuts. Gift cards sold through the website bring new faces weekly, and a mobile wood fired oven now travels to festivals and community events. Next steps include the opening of a third location in central Scotland and making our famous Bangin’ dips available via our website for home use.
Awards look neat on the wall, yet the real measure arrives when a guest pauses after the first bite, smiles and says the crust is the best they have tasted. That moment keeps the ovens hot and the standards high.
OUR PROCESS.
Our dough undergoes a meticulous 48-hour fermentation process, making it exceptionally light, airy, and easy to digest. Crafted with our exclusive technique, it delivers an unbeatable pizza experience.
We select only the finest San Marzano tomatoes imported from Italy, while our signature flour blend features a unique sourdough hybrid. Our premium meats come from top regional suppliers across Italy, and we source the freshest organic vegetables right here in Scotland, UK.
