Led by pizzaiolo Hannah Drye, this trendy pizza joint is co-pioneering the emerging London pizza, a style which mashes up various influences including a New York inspired thin crust and light base. Dough Hands has garnered a cult following due to its crisp dough and feather-light crust, made possible by baking its pizzas low and slow at 350 degrees. The pizzas may only be six inches in size but they deliver plenty of bang for their buck – decadent deep dish affairs with crunchy caramelised crusts, topped with mozzarella and snowy drifts of pecorino.
Best for seasonal toppings: Manifesto
This sustainable pizzeria challenges the notion of pizza as mere ‘junk food’ by prioritising vegetables and using a dough that is neither refined nor processed. You can also unleash your creativity by building your pizza from a generous selection of toppings, including spianata, broccoli, butternut squash and creamy taleggio goat’s cheese. With its inviting atmosphere and mouth-watering offerings, Sodo Pizza is a must-visit for anyone craving a slice of pizza perfection. While the pizzas are certainly a highlight, don’t overlook the delightful sourdough garlic bread. The extensive menu features a range of classics as well as in-house specialties, with vegan and gluten-free options also available. A fantastic pizza pit-stop for the residents of Greenwich, it’s the perfect place to satisfy those cheese cravings.
Best for London-style pizza: Dough Hands
This is crispy (but pliable) pizza, that’s satisfying, well-balanced and tasty. Considering the owners run an Insta account on which they mercilessly critique other pies across London, a lot of pizza chefs presumably wanted to see Carmela’s fall flat on its tiny face. Want something a whole lot more substantial than the thin-crust alternatives currently doing the rounds? Coming out of the kitchen at Hackney cocktail bar You Call The Shots following a super succesful residency at Forno bakery, Bing Bong Pizza offer up chunky and pleasingly crust-heavy pies. Go for the 18-inch pies, as they create a better slice than the smaller ones.
- Homeslice is one of the best pizza restaurants in London with sites in Shoreditch, Fitzrovia, City and Covent Garden.
- Opt for the lavish pizza topped with parma ham, peppery rocket, creamy mozzarella, parmesan, and oozy burrata, all finished with olive oil for that extra indulgent touch.
- The best one can say about Bad Boy Pizzeria, the group’s first proper pizza joint on Bethnal Green Road, is that all the hype was extremely well-deserved.
- With a Clapham location already drawing in pizza lovers, and a new site opening on Tottenham Court Road, Berberè promises an unforgettable pizza experience that marries Italian tradition with a modern twist.
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Deep-dish pizza is filling but the pies at Ria’s never feel too much. It is a spot for all occasions, full of charm and character, with a light and bright upstairs for lunches with your friends, and a cosy, warm downstairs, perfect for a date. We ended the night with a vast slice of tiramisu and a cloud of boozy crème diplomate and mille-feuille pastry. The pizza here is second to none – no surprise really as chef and owner Michele Pascarella won Global Pizza Maker of the Year in 2023. The space is intimate and perfect for a date night or special occasion. Hidden in the back streets of Richmond you’ll find this little gem of a pizza restaurant.
The Naples-style pizza with blistering crust and sloppy centre is proved slowly, then cooked fast. Elsewhere on the menu you’ll find dishes which stray from a traditional pizzeria, like the baked sweetcorn ribs with basil pesto, chilli and bocconcini cheese. Or try the cosy and comforting potato pizza, layering sliced potatoes with fontina cheese and thyme salt.
- Toppings range from classic margherita to the crowd-pleasing TSB with tenderstem broccoli, parmesan and pine nuts.
- Sodo may look a little rough around the edges, but it’s really all about the pizza at this cheery branch of the mini-chain.
- Famed for his inventive take on pizza, the ever-changing seasonal menu features exciting flavour combinations like roasted pumpkin, rosemary and blue cheese, alongside the classics, like margherita.
- At the heart of Flat Earth is a commitment to experimental pizzas that push the boundaries of traditional toppings.
Our pizzas are cooked for 60 seconds in traditional Neapolitan ovens handmade by Stefano Ferrara. As well as being accredited by Association of True Neapolitan Pizza (AVPN), here is what else makes our pizzas authentic… The toppings are equally weighted, dollops of mozz, sweet caramelised onions and tangy lemon basil sauce all sitting atop airy crispness. Japes does Chicago-style pizza – and these big sloppy beasts have come to steal your heart.
Pizzas come in either a slice (for the House Pie, Vegan Pie and Pepperoni & soppressata) or a whole pie. The cult favourite is deserving of the hype, with many people claiming it as “the best pizza” they’ve ever eaten, but we’ll let you be the judge of that (although you will most likely agree). The rest of their ingredients are also sourced in the UK, even the mozzarella, resulting in some truly mouth-watering combinations.
Best for upmarket pizza: Pizzeria Mozza
This a pie on which a pizza empire will no doubt be built. The best one can say about Bad Boy Pizzeria, the group’s first proper pizza joint on Bethnal Green Road, is that all the hype was extremely well-deserved. The Jode (tomato, mozzarella, n’duja, hot honey and stracciatella) is a masterpiece.
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Skip starters and go straight for the pizza but leave room for the Pan di Stelle dessert – a rich mascarpone and Nutella chocolate mousse crowned with Italy’s iconic biscuit. San Ciro – a collaboration with Naples’ Bro Pizzeria and a fiery, rule-breaking combo of smoked mozzarella, pepperoni, spicy pineapple reduction, black lime dust and parmesan crisps. Tucked away from the bustle of Paddington Station, Santa Maria brings a slice of Naples to west London with a laid-back, quirky vibe – think colourful wall art, cosy booths and a buzzy, casual energy. It offers a range of whole pies and slices to suit your appetite.
The moreish, chewy dough has a 60-hour fermentation process before being cooked in a wood-fired oven, and the mozzarella is fresh from Campania. Choose between a classic margherita; a salty salami, rocket and parmesan or a slice topped with kimchi, porcini cream and basil. Whether you want to eat in or takeaway, you can order just a slice or a 20-inch pizza. Homeslice is one of the best pizza restaurants in London with sites in Shoreditch, Fitzrovia, City and Covent Garden.
Here, the moreish, chewy dough undergoes a meticulous 60-hour fermentation process before it’s baked to perfection in a wood-fired oven, ensuring a wonderfully airy base. However, it was the pizza base that truly stole the show – perfectly flavoured, delightfully pillowy and satisfying chewy. For a slice of the best sourdough pizza in London, look no further than Theo’s in Camberwell. This vibrant two-storey establishment brings a taste of Bologna to London, specialising in light, crunchy sourdough pizzas made fresh daily.
This method reduces the amount of yeast for a lighter crust and enhances the overall flavour. Each ingredient is top-notch, from the delightfully thin and pillowy base to the sweet, juicy tomatoes and fresh, peppery basil. This family-run pizzeria has been dishing out deliciousness since 1870, proving that good things stand the test of time – especially when it’s in its fifth generation. One standout is the ‘Hackney Hot’, an oval-shaped creation featuring sweet pickled beetroot, a trio of Somerset cheeses, jalapeños, fermented hot salsa and tomato passata. If you’re after something special, the gluten-free base is a must-try, boasting a crisp yet light texture that will surprise even the most dedicated gluten lovers. Topped with sweet, crisp rosemary and drizzled with rich, earthy olive oil, it’s the perfect companion to your meal.
AVPN was founded in 1984 in Naples and it certifies pizzerias that use true, authentic Neapolitan pizza. We’re proud to produce pizzas to the same Associazione Verace Pizza Napoletana (AVPN) standards that Italians demand. Soft, light and fluffy pizza with an airy and raised cornicione crust.
Whether you’re devoted to a paper-thin crust or love the more indulgent deep dish, there’s a slice to satisfy every craving. The stone-baked pizzas are topped with unusual ingredients including a veggie Kashmiri dal and a middle eastern lamb. With six sites across London London, Sodo pizza is the place to go for a light, crispy, tangy base.
Dough Hands
If you love beer and you love pizza, Crate Brewery in Hackney Wick is the best place to visit. Head to the Walthamstow restaurant on the weekend for a brunch of pizza topped with eggs and sausage and, if it’s warm enough, grab one of the outside tables and order a Bloody Mary or two. If you fancy something extra cheesy, order the truffle pizza that comes with fior di latte, white alba truffle oil and an entire ball of Burratina. Which pizza to order at Made of Dough? For the best pizza in Brixton and Peckham, visit Made of Dough. Go all out and split your pizza 50/50 with two different flavours, ideal for sharing.
The clue is in the name – crusts are a big deal here, as well as the freedom to customise your pizza however you please (regardless of your eccentric topping combination). Or, go for ‘The 8-Cheese’, a ramped-up cheese feast with ricotta, buffalo mozzarella, fior di latte mozzarella, gorgonzola, parmesan, provola, pecorino and burrata, beautifully finished with pockets of smoked chilli jam. Available for walk-ins only, it’s a perfect spot to grab a pre-show pizza and beer in the heart of theatreland. Definitely one of the best aubergine pizzas on the scene right now. The Instagram-friendly burrata & ‘nduja is a picture-perfect blend of vibrant basil, ruby-red dried tomatoes and creamy white mozzarella.
Which pizza to order at Pizzeria Mozza? Don’t expect a crispy thin base or sloppy Neapolitan here – these pies are airy and soft with a bit of chew. The latter can be customised with your choice of toffee sauce, roasted hazelnuts or peanuts.