Where passion for artisan pizza meets precision in every dough
How we approach pizza delivery and homemade pizza creation
Davesihotchicken started with a simple observation: most pizzerias focus on speed, but few prioritize the pizza dough recipe itself. We built our approach around understanding fermentation times, hydration ratios, and how wood fired pizza ovens interact with different flour types. Each pizza making session begins with measuring ambient temperature and adjusting the dough accordingly.
Our pizzeria operates on the principle that Italian pizza traditions can coexist with modern pizza delivery logistics. We use a two-stage fermentation process that develops flavor while maintaining the texture customers expect. The pizza oven reaches 485°C, which creates the characteristic leopard spotting on the crust that defines authentic artisan pizza.
What sets our pizza restaurant apart is the transparent process. Customers can watch the entire pizza making workflow, from mixing the pizza dough recipe to the moment it exits the wood fired pizza oven. We measure every ingredient by weight, not volume, because precision matters when you're working with living yeast cultures.
Ingredients sourced with intent
We work directly with flour mills that understand pizza making requirements. Our tomatoes come from a single cooperative that harvests within a three-day window each August. The mozzarella arrives twice weekly because we refuse to use anything aged beyond six days.
Temperature control determines everything
The difference between acceptable and exceptional pizza lies in oven management. We monitor internal temperature with infrared sensors and adjust fuel input every eight minutes. The pizza oven floor gets brushed between every third pie to maintain consistent thermal conductivity.
Delivery without compromise
Pizza delivery presents a thermal problem. We designed insulated carriers that maintain crust temperature above 63°C for twenty-two minutes. Each box includes ventilation channels that prevent steam accumulation while preserving the crisp base texture that defines quality artisan pizza.
The people behind each homemade pizza
Cillian Dempsey
Lead Pizza Maker
Cillian spent six years apprenticing in Napoli before joining Davesihotchicken in 2025. He focuses on perfecting the pizza dough recipe through seasonal adjustments and has documented how humidity affects gluten development across twelve flour varieties.
Henrik Aaberg
Operations Director
Henrik engineered the entire pizza delivery infrastructure that maintains quality across eighteen regions. His background in thermal engineering led to the custom insulation system that keeps Italian pizza at optimal temperature during transport.