Extra toppings are available and there are always daily specials to choose between. Which pizza to order at Franco Manca? The pizza is cooked in a wood burning oven at 500 degrees celsius giving it a pillowy texture. If you love beer and you love pizza, Crate Brewery in Hackney Wick is the best place to visit. 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.

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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Also know that the best thing you can order is actually their cheese and Marmite garlic bread. Enjoy it in Vasiniko’s bright and airy holiday-feel dining room, with cosy booths for groups that are going to regret agreeing to share their pizza. The baby blue room glows softly, pét-nat glasses catching the light as trays of square, pillowy pizza hit the counter.

Pizza Union

The menu balances the classics with inventive toppings, such as the mozzarella with potato croquettes, smoked cheese and mortadella. If crusts are a big deal to you, it’s worth paying a visit to this Waterloo-based pizzeria. The menu features a handful of 12-inch pizzas.

• Drawing inspiration from Buenos Aires’s celebrated muzza style, these pizzas celebrate bold flavours and quality ingredients.
• Rudy’s outpost in Soho (they have pizzerias scattered across the north of England, including Manchester, Birmingham, Liverpool and Leeds) makes a worthy addition to the scene.
• This good-times pizzeria is the de facto meeting point for locals craving chewy crusts, creative toppings, and £5 spritzes.

Not only is there a house-made vegan mozzarella on offer, but there’s the Sant’Alba, where truffle puree stands in for pomodoro, and the San Diego, with pumpkin cream sauce. The dough is made with heritage grains, the passata is organic, and the toppings are all vegetarian (with plenty of vegan options as well). The carefully curated menu from the head chef (who annotates the menu with ingredient suggestions for enhancing your chosen pizza) is complemented by a changing list of cocktails du jour. Be sure to order number 4, topped with home cured Gloucester old spot ham, mozzarella, buffalo ricotta, wild mushrooms and a little tomato. The stone-baked pizzas are topped with unusual ingredients including a veggie Kashmiri dal and a middle eastern lamb.

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• Be sure to order number 4, topped with home cured Gloucester old spot ham, mozzarella, buffalo ricotta, wild mushrooms and a little tomato.
• The newest pizzeria to open in London is a New York-style operation in Soho.
• For an indulgent treat, try the ‚You’ve Got Maiale’, generously topped with prosciutto cotto, nduja, salsiccia and pepperoni, finished off with burrata, red onion and a drizzle of balsamic glaze.
• If you don’t fancy sitting in, Theo’s do delivery, so it’s up there with the best takeaway pizza in London, too.
• 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.
• The Finsbury Park institution has been around since the late ‘90s and once you try one of their faultless wood-fired pizzas—we’re partial to a Hawaiian, just FYI—you’ll understand why.

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.

Rudy’s outpost in Soho (they have pizzerias scattered across the north of England, including Manchester, Birmingham, Liverpool and Leeds) makes a worthy addition to the scene. Which pizza to order at Pizza Pilgrims? With its green-and-white chequered plastic tablecloths, chessboard tile flooring and framed film posters hanging on the walls, Pizza Pilgrims feels like an American diner meets Italian pizzeria. For dessert, a warm skillet cookie, served with a dollop of chocolate ice cream and a white chocolate sauce, makes for an indulgent finish. ‘Nduja sausage will appeal to meat-eaters, featuring pockets of ‘nduja sausage, shaved pecorino romano and rocket.

Best gluten-free pizza in London: Zia Lucia

But thankfully, things have changed and London restaurants have seriously upped their pizza game. When we first wrote this guide some years ago, finding 10 pizza places to include was a mission. The capital’s scene has come a long way since the first Pizza Express on Wardour Street dazzled diners with its open-kitchen dough-spinning in the 1960s.

Spring Street Pizza

Which pizza to order at Made of Dough? For the best pizza in Brixton and Peckham, visit Made of Dough. Choose between a classic margherita; a salty salami, rocket and parmesan or a slice topped with kimchi, porcini cream and basil. Go all out and split your pizza 50/50 with two different flavours, ideal for sharing. There’s a great choice of beers from Beavertown and the Five Points Brewing Company. What started as a weekly supper club in owner Johnnie’s back yard has grown to three restaurants (with another opening in March 2018) offering the best pizza in North London.

Best in the West End: Pizza Pilgrims

Another one of our prefered alternatives to the dominance of Naples-style pizza is squidgy, cake-like square pie that is Detroit-style pizza. If you want to feel better about stuffing your face, this is the place to do it, with seasonal pizzas that’ll make you feel all good inside, such a vegan cauliflower, butter bean and tahini pizza. Vegan and veggie toppings with a wild-grain base. They peddle gluten-free bases and fully vegan toppings too. Wood-fired Neapolitan with creative toppings. Light Neapolitan-style 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.

(You may also recognise her from Netflix’s Chef’s Table, which devoted a whole episode to Silverton’s restaurants, Pizzeria Mozza and Osteria Mozza, in its third season.) Now, she’s opened her first London pizzeria in Marylebone. One glance at their take on the classic margherita should be enough to entice you, but it’s also worth noting that the bakery’s raison d’etre is to help train young offenders with kitchen skills. Dusty Knuckle has an exceptionally good claim to making the best sourdough in London (which, to be clear, is not an accolade I would bestow lightly). Everything on the menu here is excellent – including the panuozzo served at lunchtime – but if you’re going to order one dish, make it the calzone. (The Santa Maria team even brought the clay for their wood-fired oven in W5 over from a spot near the volcano.) Surprisingly for a restaurant that’s meticulous about authenticity, there are a range of truly delicious vegan choices on the menu. Sustainability is the name of the game at Flat Earth, which started out as a pop-up during the pandemic and has now opened a permanent site in Cambridge Heath.

Looking for the best pizza in London? It’s run by Neapolitans Angelo and Pasquale who are so fanatical about their pizza that they’ve been known to turn away those who just order salad — but why would you vegas casino apk download do that? If authentic Neapolitan pizza is your thing, then you’ll struggle to find a better spot than Santa Maria this side of an EasyJet flight. Good news for coeliacs — just ask for gluten-free bases.

We recommend the ‘Burratina’ – a veggie feast of roasted aubergine, rocket leaves and indulgent whole burrata on a base of San Marzano tomato sauce, finished with parmesan shavings. We couldn’t resist the lavish burrata and nduja pizza topped with mozzarella and sweet yellow tomatoes, which delivered a reliably delicious salty-spicy kick. A fantastic pizza pit-stop for the residents of Greenwich, it’s the perfect place to satisfy those cheese cravings.

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The toppings are equally weighted, dollops of mozz, sweet caramelised onions and tangy lemon basil sauce all sitting atop airy crispness. The ‘Jon Bon Chovy’, with tomato, mozzarella, anchovies and capers 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. Thin, stiff and perfectly rendered New York-style slices are cooked up by Carl McCluskey, and are now in residence at this grand, revamped boozer on the corner of North Audley Street and North Row. Japes does Chicago-style pizza – and these big sloppy beasts have come to steal your heart. With two locations in London – Spitalfields and Upper Street in Islington – Detroit Pizza cook their creations in steel pans to give it a soft but crunchy and deep crust.

The restaurant focuses on using alternative ingredients to replicate classic flavours, such as its exclusive plant-based mozzarella – a remarkable achievement that took over two years to develop. Located on Notting Hill High Street, Farina Pizzeria is your go-to destination for authentic Neapolitan pizzas, proudly steering clear of pineapple and pepperoni. We sampled the gourmet prawn and pistachio pizza, which brilliantly paired nutty pistachio pesto with creamy stracciatella, complemented by the crispy texture of the tempura prawns. Adorned with captivating art from various collaborations, the vibrant atmosphere complements the bustling open kitchen where skilled pizzaiolos craft their creations in a traditional wood-fired oven.

The blistered base is crisp yet doughy which gets slightly sloppy when you reach the centre (so napkins are necessary). If you fancy a pizza pie for brunch, Voodoo Ray’s serve 10” pizzas on the weekend topped with classic eggs and bacon or a veggie spinach and ricotta version. The Carlotta is an unusual, indulgent pizza, topped with fresh Italian sausage, crisp, sliced roast potatoes, pecorino and dill. For the best selection of pizza bases, visit Zia Lucia on Holloway Road or Brook Green and choose between a traditional, wholemeal, vegetable charcoal or gluten-free base. If you don’t fancy sitting in, Theo’s do delivery, so it’s up there with the best takeaway pizza in London, too. The Scotch Bonnet nduja is the menu must-order, as the spiced sausage is made across the road by the team at the Camberwell Arms pub.