Dough & Oil

You're walking down Castle Street towards the town centre when you spot the warm glow spilling out from Dough & Oil. Inside, it's got that effortless Italian energy: wood-fired oven doing its thing, casual but properly done. The dough's fermented properly — you can taste it — and they're not messing about with toppings either. It's the kind of place where locals queue out the door on Friday nights because word's got around that this is legitimately good pizza, not the novelty kind. Everything from the ingredients to the technique feels considered.