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Romana-style with Chicago thin crust. Try also; Spring Street Pizza in Borough for pizza with a Michelin-starred chefs touch or Carmela’s on Upper Street for a cosy slice. We’ve tried and tested the very best pizza in London – so you can eat cheesy Italian goodness every day of the week Create with digital voices and support the artists behind the voice Use the Kits Pitch Editor to fine-tune melodies, harmonies, and phrasing with MIDI-style control.

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The soy provides a rich umami kick which isn’t typically seen atop mushroom pizzas. Expect mushrooms roasted in soy sauce, topped with soft taleggio cheese, tarragon, garlic and grana padano. The first had a red sauce base and a devilishly delicious combination of ricotta, basil and lemon drizzle.

Which pizza to order at Cecconi’s Pizza Bar? In the summer, grab a seat on the street and spend the evening sipping on punchy negronis. From the team behind Soho House, Cecconi’s Pizza Bar focuses on pizza, pasta and Aperol spritz on tap. Last year, the restaurant secured investment to begin producing the cheese from a factory for retail. Expect chewy Neapolitan pizza produced from a large wood-fired oven at the back of the restaurant.

Ria’s ferments its dough for up to 72 hours, which gives it a deeper flavour and a deliciously chewy crust. Ria’s is a cosy, laid-back spot selling fantastic deep-dish Detroit-style pizza and natural wines. If you fancy making your own pizza, check out our best ever pizza recipes here, or read the lowdown on pizza styles and where to find them. Looking for the best spots to eat pizza in the capital? The signature order is pizza by the metre, made with varying toppings along the stretch — you might want to bring a couple of friends to help polish it off though.

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The innovative take on the classic ham and pineapple stands out on the menu, featuring ribbons of delicately smoked speck that replace the traditional ham, complemented by a zesty kick from jalapeño peppers. Discover this chic Cal-Italian pizzeria, where upscale pizza meets the enchanting ambience of a wild Mediterranean garden. The nduja sausage pizza stands out for meat lovers, featuring spicy pockets of nduja, shaved pecorino romano and fresh rocket for a delightful contrast. In 2018, Purezza made waves by winning National Pizza of the Year for its Parmigiana Party pizza, standing out as the only plant-based entry in the competition. The restaurant has even secured investment to launch its mozzarella production in a factory for retail, making it easier for customers to enjoy this innovative cheese at home. This organic, dairy-free cheese is made from brown rice milk, making it low in fat and allergen-free, and it’s a unique offering that sets Purezza apart.

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Our favourite is the tomato pie, followed closely by the citrussy, spicy tuna. They fall somewhere between classic New York-style and Neapolitan. London pizza, like us, is at its charismatic best at the pub. Crusts are nice and chewy, and you probably won’t have any left over if you get the scotch bonnet dipping sauce. Without a hard-to-snag reservation, there’s always a wait, but it’s worth it.

• 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.
• 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.
• This organic, dairy-free cheese is made from brown rice milk, making it low in fat and allergen-free, and it’s a unique offering that sets Purezza apart.
• Then there’s the pizza fritta – which, yes, does translate as fried pizza, and is exactly as delicious and filling as it sounds.
• A delicious plant-based mozzarella option is also available for those following a vegan diet, ensuring there’s something for everyone.

Berberè Pizzeria

If London might be defined by a sudden trend, it’s pizza. The choice of doughs (charcoal, wholemeal, gluten-free, or traditional) aren’t something you see every day and make a midweek Neapolitan pizza feel a little bit special. 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. 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. It’s the thick, bright marinara that makes these pizzas so good.

Flat Earth Pizza

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. While the pizzas are the main focus you can also order the likes of plant-based meatballs (from Neil’s own Symplicity brand), cheesy focaccia, caponata parmigiana and a wonderfully OTT pizza focaccia sandwich with a hefty wedge of mortadella. 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. The menu is all about pizza, done properly – chewy, charred crusts and punchy toppings, with a few exciting twists.

This thin crust, zero-flop pie acts as a canvas for Short Road’s Italian founder Ugo to paint all kinds of crazy flavours. What kind of pizza is it? Browse our list of the best pizza places in town and try not to drool on your screen. London is full of perfect pizza. As Marine Parade is primarily either recreational or residential, it is also a host to a variety of schools.

• There, quarters are sold at £7 each (so £3.50 a slice) and chilli flakes and parmesan sprinkles are an important part of the service.
• What started as a dinner for 100 people in 2020 is now – one pandemic and a reinvention later – a gem of a London pizza chain.
• Homeslice is a top contender for the best pizza in London, with locations in Shoreditch, Fitzrovia, the City and Covent Garden.
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That said, the full-flavoured tomato base, a signature, is present and correct, vegas casino apk download and there’s no doubting this is among the finest pizza in the capital. The London branches are less scruffy (and far more expensive) than the Naples original, and the pizzas are slightly different, too — the bases are thicker for a start. Here is a collection of London’s finest pizzerias and their pizzas.

London’s best restaurants for pizza

At Made of Dough, it’s all about that crust — generously charred and tangy as heck, its arguably the star of the show. In Spitalfields is Detroit Pizza, bringing rectangular dishes filled to the brim with meat and cheese. In Soho, diners will soon find Japes, a Chicago-style pizzeria serving deep dish classics — as yet, it is unproven. The Bona boys have been crafting sourdough pizza in Forest Hill since 2015.

The base, however, is true to Neapolitan form, with a soft, chewy dough and blistered crust. If this seems complicated, choose from its list of pre-designed pizzas – Straight Outta Hell is a devilish combo of mozzarella, chicken, chillies, pepperoni and ’nduja. All of Rudy’s pizzas — baked daily using 24-hour fermented dough — are made by trained and accredited pizzaiolos.

And hey, the pizza really is very good, all light and fluffy crusts and fresh AF tomato sauce and delicious dollops of fior di latte, with some really out-there flavour combos too. Ace Pizza’s stonebaked pies owe their deliciousness to their cold fermented ‘biga’ sourdough starter, which means the dough and base remains crispy at the bottom as well as on the crust. As light and crispy as London’s finest NY-style slices, but with a crust that isn’t going to crumble into dust in your mouth. The project of chef Hannah Drye, her mega New York-style pies are big and heartily topped behemoths, with brittle (in a good way) crispy crusts and a pleasingly oily array of toppings. Whether you’re in the mood to dine in or grab a slice to go, this pizzeria has you covered, with options ranging from a single slice to a whopping 20-inch pizza.

The Neapolitan-style pizzas here are soft and doughy with a plumped-up crust and a rich tomato base — try the ‘nduja variety if you’re feeling spicy. The pizzas are thin and crispy, covered in a rich tomato sauce, and have quality toppings like vodka sauce or vegan ‘nduja. The menu features a curated selection of artisan-crafted pizzas with hand-stretched dough, showcasing classic toppings and inventive flavour combinations. The biga-style dough (meaning it proves for 48-hours, creating a ciabatta-like texture) with a semolina-coated crust creates a super light, crisp base which holds its shape well when topped with sweet tomatoes.

Then there’s the pizza fritta – which, yes, does translate as fried pizza, and is exactly as delicious and filling as it sounds. Big Jo is less a pizzeria than a bakery – specifically, a bakery committed to promoting regenerative agriculture and heritage grains. Eighteen-inches is your only option – come famished or bring a pal – though you can go half-and-half on the toppings.

The latest project from chef Neil Rankin, these super cheesy and deliriously delicious deep pan pizza pies are 6 inches wide and come over like a sexy mega-crumpet. A true original in the game we call pizza. The vegan nduja ortolana, with plant-based nduja, roasted tenderstem broccoli, chestnut mushrooms, and rocket pesto. This rapidly expanding pizza chain does extremely tasty pies. Eat-in, or pick up a massive quarter slice from their street-facing collection window.

Find this lively pizzeria in the heart of Covent Garden, boasting its own summer garden terrace with top-tier views across the piazza. Originating from Bologna – with locations across Italy – Berberè prepares its sourdough on site every day with organic type one flour, proofed for 24 hours. The latter can be customised with your choice of toffee sauce, roasted hazelnuts or peanuts. If you prefer a thin-crust over a sloppy Neapolitan, you’ve come to the right place. Dips includes everyone’s favourite garlic and herb, as well as Dough Hands’ signature hot honey and very own fermented hot sauce. Dough Hands is currently doing a permanent kitchen residency at fun-loving south London pub The Old Nun’s Head, as well as Hackney-based The Spurstowe Arms.

Theo’s Pizzeria

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.

At the heart of Flat Earth is a commitment to experimental pizzas that push the boundaries of traditional toppings. 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. While the pizzas are certainly a highlight, don’t overlook the delightful sourdough garlic bread.