Above all we want to make delicious pizza, and delicious pizza is made by using the best quality natural ingredients. We have a lot of fun developing our menu and sourcing our suppliers, and we like to add to our regular menu to make use of local (or at least British) seasonal produce.


All our dough is made in small batches and slow risen for at least 48 hours. It's made with the help of our lovingly nurtured sourdough starter (ask us if you'd like a jar of it to make your own sourdough bread).


Our olives are from Kamil who runs My Olive Branch and trades at Brockley Market. Our pepperoni and charcuterie is from John who runs Moons Green, a small butchery based in East Sussex.

Our tomatoes are organic, and our fior di latte mozzarella is made in London using British milk.


We don’t do this because it sounds good, we do it because it’s what we would want to eat if we were buying it, and because we think it’s the right thing to do.



Van Dough is a family business, our prep kitchen is at home and we wouldn’t have got this far without the help and support of all our lovely family and friends. We trade near our home in South East London, as we believe the best way to grow is naturally, from the ground up.



Our oven is heated by wood from The London Log Co who source from sustainably managed forests; we have no power hungry generators or fridges on the van, just plenty of cool boxes. We work by little lamps when it gets dark, and never really drive more than 10 miles a day. We use recycled and recyclable boxes, plates and napkins, and only give you a box when you need one.


All these little things add up, helping Van Dough leave the smallest carbon footprint possible.



From our lovingly prepared dough to our impeccable customer service, we pride ourselves on being lovely. We endeavour to make the world a nicer, tastier place to live in, one pizza at a time.