Called Hot Saint Pizza, it launches on 16 February and will serve New York style pizzas at the pub.
The pizzas are made from a base that uses a high-protein Canadian flour for structure along with a small amount of rye, resulting in a ‘slightly nutty flavour and the perfect chew’. The dough is then fermented for a minimum of 48 hours to ensure a light, but crisp crust.
Options will include Spicy Hawaiian - San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños; Meatball Ricotta - San Marzano tomato, fior di latte, house meatballs, ricotta and parmesan; and Vodka Pesto - vodka sauce, stracciatella, pesto, parmesan.
There will also be pizza sandwiches, which will include the Spicy Chicken Parm with vodka sauce, fior di latte, pesto and basil; and the House Meatball, made with vodka sauce, smoked mozzarella, pesto and red onion.
A single dessert - a banana miso soft serve - will also be available.
“I never imagined I’d leave a job I truly loved at Dough Hands, but the opportunity to lead the kitchen at The Old Queens Head was simply too good to turn down,” says Budakan.
“I’ve spent countless hours there over the years DJing, so returning in this new role feels special. I’m really excited to be back.”
The Old Queen’s Head is operated by The Columbo Group, which also runs The Parakeet and The Jazz cafe.
Hot Saint will be available from 4pm-10pm Monday to Thursday and 12-9.30pm Friday and Saturday.