Two chaps passionate about making great pizza.
About Us.
Hi, we’re Calan and Lucian, two slightly obsessed pizza chefs who spend our days trying to make the best pizza we possibly can.
Our style is a modern Neapolitan pizza, with the main characteristics being a puffy, charred crust, a soft base, and minimal but high quality ingredients.
Calan - The Dough Man
My obsession with pizza started in 2018. I had no intention of doing anything commercial with it, yet took some time off work and headed off to the Bivero Pizza Academy in Florence to learn how to make good Neapolitan pizza. This involved learning in the academy by day, and taking a role of a pizza chef in the pizzeria every evening - a brilliant way to learn fast.
At the start of lock-down, I started Doughies, where we'd deliver a pizza kit to your front door for you to stretch and bake yourself. This proved very popular and over the past 3 years we've done events for over 1300 primary schools, raising money for each school by creating a fun bake-at-home pizza evening for families.
Peeps
Having always wanted to start a small pizzeria, Peeps was the next step, a small shop with lots of heart. Our fabulous landlord helped us get started quickly and within a month we were open and slinging out pizza and scooping gelato.
The name Peeps is partly a throwback to my local pizzeria growing up, called People’s Pizza, and partly because I’ve always used the word ‘peeps’ instead of ‘mates’ or ‘friends’. It’s a friendly, family oriented word that I like and embodies the relaxed vibe we’d like in our small pizza shop.
Lucian - The Maestro
Lucian is our main pizza maestro. He's been slinging Neapolitan pizza for over a decade, working for the likes of Jamie Oliver, Gennaro Contaldo and the Dough Shack. We keep him locked away in the back of the shop, turning his pizza canvases into delicious, baked masterpieces. He's very friendly so do shout hello when you pop in and he might toss an extra olive on your pizza for you ;-)