Few creators have captured the soul of modern home pizza-making quite like Chris Townsend. Known for his sourdough mastery, experimental toppings, and unmistakable love for the craft, Chris has built a loyal following by proving that great pizza doesn’t require a professional kitchen—just curiosity, patience, and a willingness to have fun with the process. From backyard ovens to viral social posts, his journey is a celebration of creativity, community, and crust.
We sat down with Chris for a full deep-dive into his inspirations, techniques, favorite flavors, and the stories behind the pies.
1. Chris, your journey in the world of pizza has garnered quite an audience. Can you share the moment that ignited your passion for pizza-making?
As a kid in the 80s we used to go to an Italian pizzeria called La Roma often with my parents for their lunchtime specials. After a few visits we got to see them make pizza in the kitchen with them throwing dough in the air. I always felt it was super cool. It was always a dream to have a pizza oven in my garden but it was expensive. Until of course Ooni changed the game.
2. As a strong advocate of sourdough, how has this ancient technique influenced your pizza-making style?
In a fast paced world, there’s something amazing about pizza forcing you to slow down and switch off. And with sourdough, nothing is instant about it. I love that simplicity and how you and your starter (mine is called Henry from Indiana Jones and my levain is called Indi) that you feel like you are in this thing together.
3. You have a great following on social media. What do you think resonates most with your audience about your pizza creations?
I realized long ago that I am not a professional. But actually that’s a great thing and free-ing from perfection because you can learn and grow with your audience, try things for the first time, make mistakes along the way or try stupid ideas out. Basically have fun with something you are passionate about.
4. What’s your go-to pizza recipe when you want to impress your friends or family? Can you share it with us?
The best way to show off is always the crust vs any toppings. At the moment I love making 20” pizzas. I love ultra thin Tonda Romana’s, it’s something that’s a little different and NY/Neapolitan hybrid style.
5. Can you tell us about the unique flavor combinations you love to experiment with on your pizzas? Any favorite toppings?
One of my favourite pizzas was topped with super super thin potato, mozzarella, pecorino, black pepper, shaved red onions. On top, was a neon pink, beetroot garlic creamer. Amazing vibrant contrast on the pizza. Lovely flavours.
6. Your work with @oonihq has put you at the forefront of using innovative pizza ovens. What makes your oven choice best for your style?
I love the romance of wood but the Ooni Koda 2 Max gas oven, with 24” cooking surface is amazing. I love the versatility of cooking with gas which gives you total control and another layer of creativity to play around with. From super high heat to turning the gas on/off to mix up the bake.
7. If you could visit any pizzeria in the world, which would it be and why are you drawn to it?
I’d love to hit up Truly for their insane looking bubbly crusts or Pepe ingrani with that view.
8. What has been your proudest moment as a creator in the pizza community?
Apart from nailing my first round pizza, Fornum and Mason nominated me for emerging food creator of the year. I had slight imposter syndrome sharing a red carpet with British icons of the food world.
9. How do you keep your creativity flowing when it comes to pizza-making? Any rituals or routines you follow?
After about 3 years on instagram, I felt like everyone’s content felt the same. Trying to find that unique ingredient draining. Something does well, everyone copies the formula. The thing I realised the only really unique ingredient which cannot be copied is you. When I realised that, I realised I am a home-pizza maker who’s learning and having fun, so I started sharing experiments which I was curious about as a maker and not being afraid to make failure part of the journey. That shift saw my best growth on instagram to date.
10. What’s the funniest or most unexpected thing that has happened to you while making pizza?
I’ve definitely had those moments where you take the pizza out of the oven and it’s slid off the peel or it’s stuck and turns into what looks like road kill.
11. Can you describe a pizza fail that turned out to be a great learning experience for you?
I was in France and planned to cook pizza for a mix of family and friends who were away with us. The place I was staying at had a pizza oven. I bought loads of ingredients in a small french shop, and a local market. Proofed the dough at RT as it was hot so didn’t realise the dried yeast was dead until I went to make it with hungry guests. Was super embarrassed but we all laugh about it now.
12. What kind of community engagement do you appreciate most from your followers? How do they inspire you?
When they DM and say they made a pizza with one of my recipes and it was the best they made yet and share photos with me because they are so happy about it.
13. Can you give us a peek into any upcoming projects or collaborations you’re excited about?
Myself and Rich @dough_and_behold are flying out to Las Vegas for a pizza expo. Last year we raided Tony G’s pizza place and made pizza at Red Rock Canyon, this year we have another little side mission planned. So stay tuned.
14. As a digital creator, how do you balance artistic expression and audience expectations?
I think you have to make for yourself first and not for your audience or for hits or likes. Because ultimately, from the 1000’s of pizza makers on social channels, who you are is why they follow.
15. Do you have a favorite pizza motto or saying that you live by in your pizza-making adventures?
I don’t really have a motto but I am a pineapple activist because no one should tell you what you can or can’t do. Have fun. Break some rules.
16. For someone new to the sourdough pizza scene, what beginner tips would you recommend to get started?
I was given a starter and that jump started my making. Many bakeries will sell you some, so if that helps you to get making do it.
17. Are there any specific suppliers whose ingredients you swear by for the best pizza results?
I like to hit up local deli’s for more local ingredients but Rattan pantry in the UK has been a good source for flour for me.
18. What role does presentation play in your pizza-making, and how do you like to serve your finished creations?
You can’t taste the shape but you do eat with all your senses. Even more so online. You don’t need expensive lights or cameras, I only use natural light but it needs to be nicely finished (basil and pecorino or parm is your friend), nicely framed, nicely shot. But the best thing about pizza is serve it up family style and let everyone dive in.
19. If you could host a pizza party anywhere in the world, where would it be and what would be on the menu?
I think it would have to be some sort of pineapple pizza party on the coast of Italy. Not to disrespect but to invite them to try the many creations to end the debate. After all, Gino Sorbillo now serves it in Naples.
20. Lastly, do you have any secret ingredients or techniques that you think every passionate pizza maker should know about?
The last yards can really elevate. Garlic oil, herbs, Straccitella. Win win.
Chris Townsend represents the new wave of pizza makers—self-taught, community-driven, and endlessly experimental. His approach blends tradition with play, proving that great pizza lives at the intersection of patience, creativity, and joy. Whether he’s stretching ultra-thin dough, fermenting sourdough starters, or debating pineapple toppings, one thing is constant: pizza is meant to be shared, explored, and enjoyed without rules.
