Meet The Curly Stu: The Michelin-Trained Scotsman Taking Over Cork’s Pizza Scene

Would you expect one of Cork’s most sought-after pizzas to come from a converted horsebox run by a Scotsman with Michelin star training? No? Well, meet The Curly Stu and prepare to fall in love with pizza all over again.
Even better? We’ve got his own pizza dough recipe below, and trust us, it’s ridiculously simple  to prepare and the results are delicious.

When Stuart Bowes landed in Ireland, he probably didn’t expect to become a local legend. But love has a funny way of reshaping life. He met a West Cork woman in Australia, fell for her (and  our local produce), and the rest, as they say, is a pizza history! 

Now lovingly known around Cork as The Curly Stu, Stuart is Cork’s favourite artisan pizza  provider and for good reason. His pizzas are outrageously good. With dough fermented for days, quality Fior Di Latte mozzarella, and creative, chef-driven toppings like nduja, red onion, and chilli honey, it’s the kind of pizza you’d travel for.

Where to Get a Slice of the Action 

Stuart serves his pies from a converted horsebox food truck that shows up like a gift from the pizza gods every:

Friday in Healy’s Bar, Ballincollig – 4:30 PM to 8:30 PM

Sunday in Cloughduv – 4:30 PM to 8:00 PM

Pro tip: Both spots get very busy, so texting ahead to pre-order your time slot is highly advised unless you fancy waiting around drooling at the smell.

For daily menus and mouth-watering specials, hit up The Curly Stu Facebook page – it’s updated daily and a must-follow for Cork foodies.

The Curly Stu’s Artisan Pizza Dough Recipe

(Quick, easy and SO worth it – even if pineapple isn’t your thing…)

Ingredients:

1kg type 00 flour (Caputo if you can get it)

30g sea salt

600ml warm water

7g instant dry yeast or 10g fresh yeast

Instructions:

1. Mix 100kg flour with 100g water into a batter.
   
2. Slowly add the rest of the flour and water, mixing until fully combined. Cover and rest for 10 mins.
   
3. Add the salt and knead well until smooth. Cover again for 10 mins.

4. Transfer the dough to a lightly floured surface. Using cupped hands, pull the dough towards you to form a smooth, tight ball. Let rest for at least 10 minutes (or up to 1 hour).

5. Divide the dough into six equal portions (about 250g each). Shape each into a smooth ball.
6.  Place the dough balls into a container with raised edges. Cover and leave at room temperature until they’ve risen by about 50%.Transfer the container to the fridge and ferment overnight.
   
7. Remove from the fridge at least an hour before baking to allow the dough to come to room temperature.

Let them rise until puffed up by about 30–50%, then pop into the fridge overnight (or for up to 2 days).

           Top it with whatever you like, but The Curly Stu is partial to:

Classic margherita with nduja, red onion & chilli honey

Simple marinara with fresh garlic, oregano & olive oil

Pro tip: Remember Less is more, says Stuart.  This is important so,  so the pizza doesn’t become too heavy going into oven and sticks to the peel.

And about  the pineapple debate ? Stuart says: “It doesn’t belong on pizza, but hey, if that’s what you want, go for it” He doesn’t judge and we don’t either.