Pizza with a bit more fire
KEBABCO started with one question: what if the best bits of the late-night kebab shop met a proper, slow-fermented pizza?
We make dough fresh, get the oven properly hot and build every pie around flavour first. Bright herbs, slow-cooked meats, crisp veg and sauces with a point of view. No culinary theatre. Just generous food made for sharing.
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Street-food soul. Oven-made care.
Good dough
48 hours of patient fermentation. It earns that edge, that chew and that blistered char.
Proper produce
Seasonal ingredients, picked for flavour and freshness. Meats seasoned in-house.
Made here
Every order is finished fresh in our kitchen, never reheated, never rushed.
How your pizza gets made
Every KEBABCO pizza follows the same slow path, so every bite tastes like it should.
Day 1: Mix & prove
Flour, water, salt and a whisper of yeast, mixed by hand and left to ferment slowly.
Day 2: Stretch
Dough balls are hand-stretched to order. No rolling pins, no shortcuts.
Fire & flavour
Toppings go on, the oven is roaring hot, and the crust blisters in minutes.
Out the door
Boxed hot and sent to you by driver, or waiting on the counter for collection.
Taste it for yourself
Order online for delivery or collection, or book a table.