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The 10 Best London Pizza Spots You Knead to Try


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The 10 Best London Pizza Spots You Knead to Try

Green pizzas, vegan pizzas, truffle pizzas and more...

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Neapolitan pizza is so good that it has recently become protected by UNESCO – but luckily for us, many Italians have flown the nest to bring Londoners a taste of their patrimony. We’ve found the best spots for a good pizza in London, from the traditional to green pizza bases and fully-vegan options. Buon appetito!

     

The Best Pizza in London

Jason Atherton’s ninth London restaurant uses British milled flour to make delicious dough, cooked in pizza ovens handmade by a third-generation Neapolitan craftsman. Talk about the best of both worlds! They hold a guest chef series every month, and this month it’s Ben Tish, Culinary Director at The Stafford London. His special pizza, inspired by Sicily, is topped with spiced pork, anchovies, orange, mint, pecorino and courgette.

TRY: The guest pizza is always worth a taste.

Weekender Guide: Edinburgh

L’Antica Pizzeria da Michele is Naples’ most famous pizzeria, a mecca for pizza lovers since 1906 and recognisable to all from Eat, Pray, Love. Luckily, it opened up its first international outpost in Stoke Newington a few years ago, swiftly followed by a site in Baker Street. Be warned, there’s extensive queuing involved, so go early to ensure you get a slice of the action. The pizza is perfect – thin, crispy, packed with flavour and hanging off the edge of the plate. 

TRY: With pizza this good, go for a Margherita.

Somehow this spot in Fulham has managed to create a menu of 100% vegan pizzas – and is the only restaurant to have done so in the whole of London. First, you pick your base from a variety of healthy options including buckwheat, kamut and turmeric, and then, entirely guilt-free, you cover it in exciting toppings which range from homemade cashew mozzarella to Seitan ham and truffled porcini. It’s BYOB, too. 

TRY: The simple ‘Pizza Rossa’ to see how it compares.

Best Italian Restaurants in London

A telltale sign of great food is somewhere that starts trading from a food truck and gains such notoriety that it soon opens its first bricks-and-mortar site. This is the story behind Pizza Pilgrims, which has gone from one Ape to nine London restaurants. They recently launched a brand new menu for the first time since opening their debut restaurant in 2013, with three new pizzas including a double pepperoni & spicy honey and an aubergine parmigiana – quite literally aubergine parmigiana on a pizza. And for those of you who struggle to decide between pizza or pasta, your prayers have been answered with the Pizza Carbonara: their signature double-fermented dough topped with pasta bucanti, roasted smoked pancetta, mozzarella and finished off with a creamy egg yolk sauce and parmesan. Double carbs? We’re sold. Pizza Carbonara available until 3 May, £12

Well worth the pilgrimage… 

TRY: The ‘Bread Zeppelin’: garlic bread with puffed-up, double fermented dough and dripping garlic olive oil.

The two Italian owners of Santa Maria were some of the first to bring traditional Neapolitan pizza to South London, and its success meant the opening of two new outposts. Always packed with people and filled with noise, as any good Italian pizzeria should be, you can enjoy reasonably-priced pizzas which all use the very best tomato sauce from San Marzano and fresh mozzarella from Campania. 

TRY: The ‘San Rocco’ with tomato sauce, burrata from Puglia, pecorino, roasted aubergines and rocket.

     

Hilariously Franco Manca has become something of a marker of gentrification in London, popping up on every up-and-coming high street and never without a queue outside. There’s a reason for its success – a simple menu with a few daily specials, and authenticity granted by its Italian staff and open kitchen. The original Sourdough pizza restaurant also runs regular pizza-making masterclasses

TRY: The ‘cornicione’ (crust) shouldn’t be wasted, so ensure a clean plate by drenching it in garlic oil.

Just on the edge of Hampstead Heath is Mimmo La Bufala, previously a ‘Fratelli la Bufala’ restaurant until one of the brothers (Mimmo) broke apart. His restaurant serves delicious southern Italian dishes, but is best-known for its pizzas cooked by Italian pizzaioli in a specially-imported wood oven. Catch their attention and they might even make your pizza heart-shaped. The perfect lunch after a long, weekend stroll in the park. 

TRY: Pizza al Tartufo with piles of fresh truffle shavings.

The independent pizzeria recently opened a third site in Boxpark Wembley, thanks to the huge success of their restaurants in Islington and Brook Green. They’re famed for their unusual 48-hour slow-fermented doughs and creative toppings – butternut squash cream features on one of the pizzas. You’ll never pay more than £11 for even the most loaded of pizzas, so go all out with the Arianna, a delicious mix of mozzarella, fresh sausage, taleggio goat’s cheese, pecorino and truffle honey. 

TRY: The ‘Andrea Pirlo’ pizza – even if just for the name.

Yard Sale Pizza started out small when three friends began experimenting with dough recipes in their Hackney garden. Now widely acknowledged as one of London’s most sensational slices, Yard Sale has four sites across north and east London, with plans to venture further afield too (here’s hoping!). Pick from favourites such as TSB (tender stem broccoli, manchego, pine nuts and olive oil) and Evil Maestro (spicy anchovies, caper berries and black olives), or the classic Holy Pepperoni which takes things up a notch with the addition of ‘nduja. Don’t skip the dips – the BBQ sauce has a tangy kick which perfectly complements the TSB. 

TRY: ‘The Malty One’ ice cream sandwich for dessert. Delicious.

     

Winging its way from Winchester to Battersea, this Italian pizza restaurant brings a slice of the best (and largest) pizzas to the south side of the Thames. Pre-Pi, founder Rosie Whaley gained her experience in a Florentine pizzeria and now, her restaurant prides itself on its infallible top-secret dough recipe, perfected by a team of Italian chefs after a 72-hour formation process. Served in 12 or 20 inches, all pizzas are stretched by hand and are the perfect size for sharing with friends (though you can easily scoff a whole one by yourself). Go all out with tasty toppings from wild boar salami to Lebanese spiced ground lamb or even old Winchester cauliflower cheese. Try some of the homemade chilli oil which comes in medium and smoky, or if you’re feeling particularly daring, extra hot. Not only will you leave with a full stomach, but also a full camera roll thanks to the dreamy interiors. Our top tip: head down on a Saturday when they serve bottomless pizza and prosecco. Perfetto!

TRY: The Serrano ham pizza topped with I.O.W plum tomatoes, white truffle oil and mizuna – because what’s pizza without truffle? Review by Annie Collyer

 What to Drink: Wine Trends 2019

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