A PIZZA-loving Powys man has been named a runner-up in a national competition - despite the fact his part-time business has barely been up and running four months.

Morgan Davies only started tossing up pizzas from Knighton’s Golden Lion pub in February. Already in full-time employment he can only really dedicate two-and-a-half days to his Pizza51_co side project a week, but the electrician is still a man in demand.

Morgan, 32, made it to the final five of the UK's ‘Best Amateur Pizzaiolo 2023’ – organised by firewood firm Love Logs – and finished as a runner-up.

Not bad for a man who built a pizza oven as a hobby during lockdown, but then discovered he couldn’t even make a pizza.

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“I was buzzing just to get picked for the last 15 and then I was absolutely over the moon to get down to final five,” said Morgan.

“It’s taken a few days to take it in. I really didn’t expect too much from the final, it was just an experience for me, receiving feedback and getting to pick the brains of the likes of the judges Guiseppe Dell'Anno and Marco Fuso.

“It was amazing to meet the other contestants, all like-minded pizza lovers. The standard was so high and I loved trying all their creations.”

Competitors enter themselves, putting forward ideas with judges deciding who progresses.

The final took place in Worcestershire on July 1-2, after 15 finalists were whittled down to five by a public vote. The reigning champion also returns.

Each contestant made a classic margherita followed by a signature pizza, known as the ‘dough-stopper’, for the panel – which included 2021 Great British Bake Off champion Dell'Anno and Italian pizza chef Fuso.

County Times: Morgan wowed the judges with his own take on a classic Chinese takeaway dish, hoisin crispy duck, with a pancake roll as the dough Morgan wowed the judges with his own take on a classic Chinese takeaway dish, hoisin crispy duck, with a pancake roll as the dough (Image: None)

Morgan’s three brothers are all chefs – including one who is head chef at a two-Michelin Star Tom Kerridge restaurant – while wife Heidi’s parents run the Golden Lion.

“I had this crazy idea to make a pizza oven during lockdown then realised I couldn’t make a pizza, so I thought I should learn,” said Morgan.

“I started doing it regularly in February this year and having in-laws with a pub helped. I did a charity gig for a guy who helped me when I built my first oven, I cooked 60 pizzas and he suggested going full time.

“He said he’d sort me out with an oven if I could get a venue. The pub has always been a drinker’s pub, there’s a kitchen that wasn’t being used so I put the idea to them and they said go for it.

“We gutted a room and set it all up. We built a pizza oven in there and it’s been going really well with the locals since we opened."

Classic pizzas sell for £6-11, while Morgan introduces different specials every month for £12.

County Times: Morgan's (third right) Pizza 51 business only opened, in his in-laws' pub, in February Morgan's (third right) Pizza 51 business only opened, in his in-laws' pub, in February (Image: None)

“I enjoy the blank canvas of a pizza. You can put anything on it,” said Morgan, who wowed the judges with his own take on a classic Chinese takeaway dish, hoisin crispy duck, with a pancake roll as the dough.

“I prefer doing the specials as they’re a bit more daring.”

Morgan’s current specials include a carbonara pizza, Philly cheesesteak, coronation chicken and Tarte à L'oignon.

Even though his pizza project is on the side of his normal job, Morgan admits he wants to grow, adding: “I’ve bought a horse box as another mad project; I’ve been asked to do pop-ups at weddings and other events.”

Pizza 51 is open Fridays (5.30-9pm) and Saturdays (4-9pm). Check out Morgan’s masterpieces on Instagram at @Pizza51_co.