Hi Kirsty! Thank you so much for the recommendation. I'm glad you appreciate the vegan options we have. We put a lot of effort into acquiring stock from numerous suppliers and places to keep the options available for everyone! Also happy you like our dough. We put a lot of effort into the making of it. We use our own wholemeal, dark rye and caputo 00 blue mother yeasts to make a poolish sourdough pre-ferment, which is proved for approx 18 hours, and then we use the poolish as 30% ish of our full batch of dough, refreshed with a little bit of fresh yeast (literally like 0.5g / 1g) and proved for 20ish hours, and then we ball it up and cold prove the dough for, in our opinion: Redcar's superior homemade pizza dough! All that just to make a batch of 45 dough balls so we do this 2-3 times a day, 5 days a week :)