I Found Belfast's Pizza Master!

I travelled to Belfast to meet a pizza master who has turned his obsession with dough into one of the most talked-about pizzerias.

In this episode of Scran Masters, I visit Flout! Pizza in Belfast to meet founder Pete Thompson, discover the secrets behind his incredible sourdough pizza and find out how he went from working in advertising to building one of the world's most exciting independent pizza businesses.

Flout! has become famous for its enormous pizza slices, experimental toppings, long-fermented sourdough, Detroit-style pizza, New York-style slices and an obsessive approach to making pizza. What started as a passion project in East Belfast has grown into a hugely popular pizza shop, attracting customers from across Ireland and beyond.

I start by meeting Pete to understand his uncompromising approach to pizza, why quality comes before everything else and how he developed his obsession with perfecting dough.

Then it's time to try the food.

First up is a breakfast tavern-style pizza, before Pete tells me how he left the advertising industry to pursue his passion for pizza and eventually launch Flout!.

We head behind the scenes to explore the science of pizza dough, including sourdough fermentation, flour, hydration, fermentation times and the techniques behind Flout!'s distinctive pizza bases.

Then I try an incredible selection of pizzas, starting with a Sicilian-style Tayto crisps slice, combining one of Northern Ireland's most famous snacks with a completely unconventional pizza.

Next is a classic New York-style cheese pizza, before Pete explains the art of making his double-cooked tomato pie and why so much work goes into what looks like a simple slice.

Then comes one of Flout!'s signature creations: a huge Detroit-style spicy pepperoni pizza, with thick sourdough crust, crispy edges and serious flavour.

I also try garlic focaccia with gochujang butter, followed by a colourful tie-dye vodka Detroit-style pizza, showing just how far Pete is prepared to push traditional pizza making.

Along the way, I discover the history of Flout!, the challenges of running an independent pizza business, Pete's obsession with ingredients and the extraordinary amount of care that goes into every pizza.

This is the story of a man who has dedicated himself to mastering one of the world's most popular foods.

Scran Masters is my food documentary series celebrating the chefs, bakers, restaurant owners and food obsessives who have dedicated their lives to perfecting their craft.

If you're looking for the best pizza in Belfast, want to learn how sourdough pizza is made, love Detroit-style pizza, New York pizza, artisan pizza making or want to discover the story behind one of Northern Ireland's most famous independent restaurants, this episode is for you.

Timestamps

00:00 Belfast's pizza phenomenon: Meeting Pete at Flout!
00:30 Pete's philosophy: No compromises on quality
01:20 Trying the breakfast tavern-style pizza
02:15 From advertising to opening Flout! Pizza
04:22 The science of sourdough pizza dough and fermentation
06:07 Sicilian-style Tayto crisps pizza slice
07:00 New York-style cheese pizza at Flout!
09:34 The art of the double-cooked tomato pie
10:47 Detroit-style spicy pepperoni pizza
13:39 Garlic focaccia and gochujang butter
14:31 Tie-dye vodka Detroit-style pizza
15:03 The future of Flout! and Pete's pizza philosophy
16:38 Final thoughts: Belfast's master of pizza

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