The growing pizza group has four different doughs on its menu — a traditional, a wholemeal, a vegetable charcoal and one made with gluten-free flour. For something different try the i panuozzi, a ‘pizza sandwich’ that has the same toppings but double the dough. They’re made in the Roman style, with bases that are thin and crispy rather than chewy, and come in an abundance of varieties.
Shop, eat and explore within this treasure trove of rich history, beautiful architecture and kopitiams (coffeshops), nonya (Straits Chinese) food stalls and multi ethnic eateries.Highlights in Katong/Joo Chiat area; In the 1920’s and 1930’s, many rich Straits Chinese, Europeans and Jews built mansions, hotel, shophouses and recreational clubs.
Best vegetarian and vegan pizza in London: Flat Earth Pizza
And, to wash it all down, treat yourself to one of their expertly crafted negronis or a refreshing pompelmo G&T. If you’re in the mood for something truly indulgent, don’t miss the truffle pizza, generously topped with fior di latte, luxurious white Alba truffle oil and an entire ball of burratina. Highlights include the parmigiana, topped with roasted aubergine, the spicy calabrese with nduja sausage, and the cinghiale, featuring wild boar salami. If you prefer to enjoy your pizza at home, Theo’s also offers delivery, making it one of London’s finest options for takeaway pizza.
Maria’s father, Franco, first wowed patrons with his signature nduja pizza a decade ago, and it remains a firm favourite among customers to this day. By blending traditional Calabrian recipes with innovative, nutrition-inspired elements, she’s crafted a familiar and refreshingly modern menu. Vegans will adore the ‘Ooh Mami’, a delicious creation featuring a creamy truffle béchamel topped with portobello mushrooms, cashew ricotta, caramelised onions, oregano oil, porcini salt and fresh parsley.
Where To Eat The Best Pizza In London Right Now
A must-order for veggies, the truffled mushroom ragout sees a truffle-base sauce combined with creamy mozzarella, topped with crunchy hazelnuts and mushrooms for extra earthiness. Find this Italian pizza empire slinging light and crunchy sourdough pizzas in its newest Tottenham Court Road location, joining Clapham and Kentish Town branches. Cheesy garlic knots are hot, doughy morsels with a dunkable pot of tomato sauce. The menu cheekily warns “It’s not a pizza for Neapolitans” – a nod to the rebellious twist on tradition, and it’s absolutely worth trying while it lasts. Whether you want a sourdough pizza base or a traditional Neapolitan pizza, we’ve found the best pizza restaurants in London.
Crust dippers include the enticing truffle aioli and a lip-smacking, fittingly named ‘crack sauce’. Vegans can indulge in ‘Ooh Mami’, the creamy truffle bechamel providing the perfect base for a smattering of portobello mushrooms, cashew ricotta, caramelised onions, oregano oil, porcini salt and fresh parsley. Pickled pink onion is the magic ingredient though, providing a gloriously tangy flavour to cut through the creamy garlic sauce. Experimental pizza lies at the heart of Flat Earth, and the offerings do not disappoint. Which pizza to order at Flat Earth Pizza?
Best Neapolitan pizza in London: Vicoli di Napoli Pizzeria
The pizzas are a delight, boasting a wonderfully doughy crust with a hint of char and smoky flavour. Flour sourced from Molino Pasini, a family-run mill in Northern Italy, meets the creamy goodness of fior di latte imported from Puglia, creating a delightful base for some seriously tasty pizzas. You can also unleash your creativity by building your pizza from a generous selection of toppings, including vegas casino apk download spianata, broccoli, butternut squash and creamy taleggio goat’s cheese. Its Neopolitan-style pizzas are all made from a sourdough that’s prepared fresh in store each day and undergoes a 48-hour proofing process.
- The biga-style dough is a star in its own right, proving for 48 hours to achieve that perfect ciabatta-like texture.
- What kind of pizza is it?
- Head to Franco Manca for one of the best sourdough pizzas in London.
- The Holloway Road restaurant is rarely without a hungry customer outside, especially on match days when Arsenal fans are looking for their fix of charcoal dough topped with buffalo mozzarella.
Theo’s Pizzeria
Don’t forget to load up on crust dippers; spicy ‘nduja and honey, aioli and garlic butter as well as basil and walnut pesto. Expect all the usual sourdough tricks as well as some more innnovative offerings. This sweet little sourdough chain was born in Bologna and now has branches across London; in Kentish Town, Marylebone, Tottenham Court Road, Clapham and Westfield Stratford. The best pizza in London? Unfortunately (for the haters,) it’s excellent.
Crisp Pizza at The Marlborough
And, while you’re at it, don’t miss the chance to try its iconic sauces, which are perfect for dunking those crusts. Homeslice is a top contender for the best pizza in London, with locations in Shoreditch, Fitzrovia, the City and Covent Garden. However, it is totally worth the wait, as each impressive 14-inch pizza is baked to perfection in the classic thin and crispy fashion, and served on elegant silver stands at your table. Another highlight is the fennel sausage pizza, topped with creamy panna, fior di latte, sweet red onions and fresh scallions, creating a harmonious blend of flavours showcasing the best artisanal pizza-making.
Renowned for its crowd-pleasing toppings, this pizzeria offers a diverse range of options to suit all tastes. A must-try is the scotch bonnet nduja, featuring a delectable spiced sausage crafted just across the road by the talented team at the Camberwell Arms pub. Renowned for its wood-fired Neapolitan pizzas, this gem stands out as one of south London’s top pizza destinations. Step into Berberè, a thriving Italian pizza haven in Kentish Town, where the atmosphere is as inviting as the menu is diverse. You can opt for either a Neapolitan or gluten-free base, choose from a selection of sauces (including red, white, pesto or vegan), then layer on your choice of protein, such as nduja, anchovies or parma ham.
If 18 inches sounds intimidating, know that you can order by the half or quarter pizza. The Macgyver is the most-ordered pizza for good reason—we’re big fans of how well the creamy whipped feta and spicy hot honey and chorizo play together. Specifically the dream where we have a pink-tiled kitchen in Nunhead and nearly-melted candles flickering on tables loaded with pizza and friends.
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On a corner of Burleigh Street in Covent Garden, Italian restaurant Vasiniko makes Neapolitan-style pizzas, with the doughiest, charred crusts that would convert even a no-crusts kind of person. Whether you prefer thin and crispy Roman-inspired pizzas, pillowy Neapolitan numbers or New York-style jumbo slices, here’s our pick of the best pizza spots in London. After a run of NYC-style sliceries opening in the capital, it’s almost refreshing to see the return of the chunky, doughy pizza. Slow-fermented biga dough pizzas with epic crusts and dramatic toppings (aka lots of burrata).
Sodo Pizza Cafe
The Spurstowe Arms—an unofficially Ganni-sponsored Hackney pub—serves excellent pizzas courtesy of Dough Hands. And the Neapolitan pizzas never disappoint, especially with their essential homemade chilli oil. At Alley Cats Pizza, an NYC-style pizza spot in Marylebone, exposed brick and chequered tablecloths transport you to the streets of Williamsburg. New York-ish but with high quality toppings.
Cheese enthusiasts will want to dig into ‘Cheesus Walks’, a decadent white base generously topped with basil pesto, mozzarella, gorgonzola, ricotta and parmesan. The blistered crust strikes the perfect balance between crisp and doughy, gradually becoming slightly sloppier towards the centre – keep those napkins handy! While hemp pizza might steal the spotlight, it’s not the only innovative dish to emerge from Lamezia. The Pembury Tavern, a beloved fixture in Hackney, is home to Ace Pizza, a playful brand famous for its slow-risen Neapolitan pizzas.
Heidi has been excessively eating cacio e pepe and writing about it since 2018 and accidentally over-sharing since birth. Where to eat antipasti and pappardelle that will make you weep with joy. Zia Lucia is probably Islington’s best-known pizzeria—for good reason. Old-school Pizzeria Pappagone is big and shouty, full of staff buzzing around, and chefs rhythmically wielding pizza peels in and out of the oven like a team of Vikings rowing a boat. You can get them topped with whole balls of burrata or salsiccia, but our favourite is the margherita with buffalo cheese. If it’s good enough for Julia Roberts in Eat Pray Love, then it’s good enough for us.
- The stone-baked pizzas are topped with unusual ingredients including a veggie Kashmiri dal and a middle eastern lamb.
- Delivery is available, but if you decide to brave the queue in person, expect to be surrounded by chattering Italians – La Repubblica has covered Morlando’s pizzas extensively.
- The menu keeps things refreshingly simple, offering six delicious pizzas, a couple of beers from Hackney Wick’s Crate Brewery, four wines and two Sicilian soft drinks.
- Today, there is Neapolitan pies in abundance, slices in the style of Detroit, New York, New Haven, more.
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After PizzaExpress brought decent Roman-style pies to the capital, it was a natural evolution, steered in part by Franco Manca. The proliferation of Neapolitan pizzerias in London is real. What does a budget(ish) steakhouse group know about pizza? 25 Crisp Road, The Chancellors, W6 9RL, @crisppizzaw6 Very much the pizzeria of the moment — as of late 2024, early ‘24 — Crisp W6 is a brand built on social media, but has the product to back up the hype. Light and air-filled, it’s crisp on the outside but chewy and moist within.
The brand was conceived by Italian man Michele Pascarella, who started out trundling about in his Ape Piaggio, selling pizzas to whomever was hungry. New York-style slices from the company that own Angus Steakhouse? It is a true connection between London and Naples, and at Pellone, chefs use caputo flour, fine buffalo mozzerella, divella tomatoes, and excellent cured meats all imported from their homeland. Simple but good quality toppings complete the package. Pizzas that Neapolitans would hold dear to their hearts are served at this small Streatham spot, which is all about the base. All the pizza dough is fermented for 48 hours and then baked at over 450°C so that its light and airy with plenty of that sourdough ‘tang’.
