ABOUT US
welcome to our pizza journey
Some say life’s about the journey, not the destination, but we say it’s about the pizza stops along the way! There's a book we could write about them, both the highs and the lows, but we'll keep it short for now.
the pizza dream! Or was it?
Tom started Stoned in 2013 with a wood-fired oven-on-wheels, rolling through campsites in Croyde. One oven became two, two became three as we spread the pizza love far and wide.
We opened a restaurant, a takeaway, tried festivals, and launched an ice cream brand we called Coned because, you got it, we love a homophone as much as a margherita! We sadly closed the restaurant, the takeaway too, and the ice cream brand is still waiting for its moment! But no matter how you slice it, life’s still been good, although a little crazy at times.
Fast forward to now and here we are with six fully pimped-out, eight-tonne trucks cooking top-tier wood-fired pizza in beautiful locations around the South West. Our ingredients are the best we can find and our team are hand-picked, fully-trained, pizza pros.
The journey continues as we find new pizza stops each year - whether that's locations or ideas. Get in touch if you think you have anything that might be interesting.
Hope to see you for another slice soon, or maybe we'll meet in your own pizza dream.
"Delicious pizza, perfectly cooked. Remembered your pizza from a previous visit, so glad you were making pizzas in Croyde yesterday!"
Tes, Croyde, August 2025
"The service atmosphere and Food were brilliant definitely coming again"
Logan, St Ives, August 2025
"Fantastic pizza! Freshly made in front of you for saying we had 3 different orders only a 15 min wait! We all loved it even our 3 year old!! Would highly recommend it to anyone looking for fresh tasty pizza!!!"
Mel, Woolacombe, September 2025
"After an afternoon on the beach, we had a lovely sourdough pizza of goats cheese, balsamic red onion and rocket. Delicious and would definitely recommend!"
Will, Woolacombe, July 2025
"Pizzas for four came in good time and they were all delicious - especially the brisket one! Excellent harbour side scran"
Ellie, St Ives, July 2025
"Third time visit for us this week, while visiting Devon for my birthday. The menu was great and catered perfectly for us as veggies"
Dean, Woolacombe, October 2025
the best INGREDIENTS
We start by sourcing the best ingredients we can find, using local producers and suppliers. Our flour is organic British wheat milled in Dorset; fresh veggies and herbs are from Edd's Wholesale just round the corner; fresh meat from family butcher Ivan Clarke, also just round the corner, even the drinks such as Thatchers cider and Utopian pilsner lager are both from within the South West.
Some things need to come from further afield, of course, but we take the same care to ensure the provenance of our olives and Italian tomatoes (sadly there's not many Italian tomato growers in the South West!) as well as a few other ingredients.
Our menu is seasonal too using lots of fresh spring and summer veggies including Specials with local asparagus (May and June), locally caught mackerel (April - September) and new season lamb (July).
Our flour is made from organic wheat, stoneground in a water-powered flour mill in Dorset by N R Stoate & Son. It's better for your and has a better taste than ordinary white flour.
The Stoate family have been millers at Cann Mill since 1832, now five generations on. Why does stoneground matter? Compared to the modern steel-roller mills used to create mass-market white flour, milling with stones means more of the wheat germ is left in the flour. The germ is packed with plant enzymes, healthy oils and other nutrients that are extracted in modern production methods. It's why our flour has more of a creamy colour and our dough/base looks darker in colour.
We only use extra virgin olive oil in our dough, sauce and veggie cooking. Some think it's should be reserved for salad dressings, but if you knew how much better it is than many other oils, you'd do the same.
You'll often see the statement on seed oil bottles "made from refined oil..." It makes it sound better, right? Wrong! It actually conceals the fact that that after the first pressings and the mechanical extraction, the last of the oil is extracted from the remaining olive pulp by drenching it in synthetic chemicals such as hexyl hydride or n-hexane. This stuff is listed as "a hazardous substance with potential acute health effects including skin and eye irritation. It's hazardous if inhaled or ingested and can also cause peripheral neuropathy (nerve damage) with prolonged exposure, according to the National Institutes of Health (NIH)." We really didn't like the sound of giving you a side of n-hexane with your pizza, so now we use extra virgin olive. Not every pizza-maker cares like we do.
Our salami is some of the best you can find in the UK having won multiple awards. All the meat is exclusively British, specialising in using traditional breed meats raised on smaller UK farms or wild-sourced.
Trealy Farm was founded by James in 2004 and is now one of the UK leaders in air-dried charcuterie. Using artisan methods and the finest quality ingredients, they produce a range of over forty different products using ethically-sourced British meats. Their products don't contain any allergens and no nitrates. Hugh Fearnley-Whittingstall “The best artisan charcuterie in the UK”. Of course, it's extremely expensive - the pepperoni on your pizza cost us £3+ by the time it's prepped - but it's worth it. We could buy much much cheaper alternatives, but we wouldn't do that to you!
Our Cornish sea salt is from, erm, Cornwall! Rich in minerals, it you can sense the crunchy crystals in our garlic and herb butter
We get all our fresh veggies from local wholesale greengrocer Edd's as a daily delivery. They're up at the Bristol fruit and veg markets at 3am in the morning. By 8am they're delivered to us.
Fresh cherry tomatoes, courgettes, peppers, fresh chillies, limes, red onions, fresh herbs, the list goes on. And as a double bonus, our central kitchen happens to be literally down the road from Edd's and so we can pop round if we ever need something extra at short notice.
And FYI, they have a domestic veg box delivery service if you want to get your own fruit and veg delivered [insert link].
Local family wholesale butchers, Ivan Clarke supply all our fresh meat, Our beef is predominantly grass-raised in the South West, our chicken is barn-raised, again locally, and the ham is from pork farms in the locality.
Ivan is the Dad, Shane and Gregg are the two sons, now the shakers and movers, making things happen for us. Like Edd's Greengrocers, they're just round the corner from our central kitchen, keeping things handy.
We could buy our general ingredients from any of the national suppliers, but we choose to support local businesses like Philip Dennis. The business has championed Tom and Stoned right from the start and we're very grateful for their support, ongoing right up to this day.
All our drinks are in cans, no plastic. We've got sparkling and still water, or Sanpellegrino - Italian sparkling water flavoured with natural ingredients. And of course, we have the various Cokes. Because we have to.
In 2025 we launched a range of non-alcoholic drinks including Brew Dog, Budweiser, Utopian (a local pilsner lager), Thatchers cider (local) and Guinness (not very local).
You wouldn't believe it, but it was incredibly hard to source, however we've now got a great range and expanding all the time. They're all incredibly good and we keep them super-chilled for you so they slip down a treat. Sunset pizza and beer on the beach anyone?
All our drinks are in cans, no plastic. We've got sparkling and still water, or Sanpellegrino - Italian sparkling water flavoured with natural ingredients. And of course, we have the various Cokes. Because we have to.
In 2025 we launched a range of non-alcoholic drinks including Brew Dog, Budweiser, Utopian (a local pilsner lager), Thatchers cider (local) and Guinness (not very local).
You wouldn't believe it, but it was incredibly hard to source, however we've now got a great range and expanding all the time. They're all incredibly good and we keep them super-chilled for you so they slip down a treat. Sunset pizza and beer on the beach anyone?
OK, so it's not strictly an ingredient, you're not going to chew on wood!, but we get more questions about the this than anything else, so here goes...
All our wood is hard wood, a mix of ash, birch, beach or oak. It's kiln dried to less than 20% moisture content and that's the key to running a hot oven. No smouldering, no smoke, just an intense 400 degrees and that wood fired taste, cooking you a pizza in just over a minute.