Flout Pizza in Belfast

Super overrated by influencers on social media. The main reason there’s a queue out the door is the wild inefficiency of service. It’s absolute chaos, and would be really easy to remedy. You choose your pizza, it goes back in the oven for a while and then the person who put it in the oven suddenly remembers about it and takes you to the till. Because the person serving us decided to head off a make another pizza whilst our food was reheating, 4 people behind us in the queue paid and got their food before us. To top it off, they had no Coke Zero left by the time we finally paid because someone else behind us in the queue got the last one. Infuriating!! The pizza has a good flavour toppings-wise but it is like deep pan pizza so really crunchy base, oily throughout. Definitely won’t be back.

I asked about vegetarian cheese but they said it changes every day so they don't know if it would be vegetarian that day, I don't know why they just don't have a vegetarian mozzarella and use it every day. Can't be bothered to go there and ask each time to see if they have any vegetarian cheese. I'm just going somewhere else.

On Friday, I spent 40 minutes queueing on a proper baltic day to drop a decent amount on a slice of everything they had on the menu. I've done the same roughly every two weeks for nearly a year now, and will be there again in another fortnight. Maybe sooner. Probably the pick of the slices this time round was something unhinged involving creamed spinach. And this from someone who used to come over all Bene Gesserit and point a shaky finger mouthing 'abomination' at anything that wasn't a wafer thin margherita with maybe a few slices of pepperoni on. It's not for everyone. There's usually a wait, it's only open a couple of hours a day to make way for the mountain of prep, there's sometimes an element of good-natured chaos bubbling under the surface that echoes the capriciousness of dough in all its forms, and for all that it's nestled in the corner of some doughty Victoria industrial heritage it's essentially street food as table space is very limited. But the Detroit pizza is thick, chewy, cheesy and unctuously gorgeous; the Chicago Tavern style serves you tiny squares of incendiary crisp flavour bombs; the New York is probably the Holy Grail and Arc of the Covenant of the mainstream round pizza style rolled into one; and what owner Pete doesn't know about flavour combinations could be written on the back of a beermat from the Boundary Tap Room opposite. In large writing. Highlight of the winter season was possibly the curry chip or the Christmas-themed Buble. 2023 as a whole gave us at different times pickled gooseberries, Dauphinoise potatoes, and cauliflower cheese, all of which were mind-blowing (I refer the reader to my previous comments re margheritas). Not everything is available all the time. And sometimes if you rock up at 12 you'll have a different selection from what you'll get an hour later. Some pizzas won't be ready yet, some will have sold out. But there's a very high chance that all either will have been, or will be, delicious no matter how crazy they sound. Flout also sells its own t-shirts with 'over-hyped' stamped on them. Don't believe a word of it.

I agree with the other comments about this being a gimmick. Worst pizza I ever had-thick, tough, oily, unchewable and expensive. Just preprepared, preheated square slabs - no standard round thin crispy pizzas. I took 2 bites and threw it out. Awful. And that was after a very long wait to get in. There are much better pizzerias on this road.

Saw this place was only rated 4 stars and nearly had a panic attack. Places like this deserve to be recognised and rewarded for their attention to detail and passion for food. Every time I've been it has been genuinely sensational and far, far ahead of anything else we have on offer (and we do have a lot of lovely pizzarias a la Belfast wood fired pizza, Orto, Giuseppe's). I was expecting the pizza to be good, but every time it's next level. The variety of doughs, the quality of the ingredients, dough making knowledge, the baking skill, the sauce, the toppings... Everything has been thought out and you can feel it's not just about a profit, but providing us with quality products that exceed what we have come to expect from pizza, atleast in Ireland and the UK. I swear this isn't a paid review. I just think it's mind-blowingly good and it's great to see local people with such a passion for food. We should recognise and appreciate it when gems like this when they come.