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 Jason Atherton himself has stepped up to the task, creating a tongue-in-cheek tribute to comedian Peter Kay’s famous catchphrase. The ‘Garlic Bread? Garlic Bread?’ calzone pizza is made up of Datterini tomato, nduja, gorgonzola and silano fior di latte, finished with drizzles of chilli garlic butter. haicenato.co.uk
TRY: The guest pizza is always worth a taste.
Former Formula One boss Flavio Briatore has turned his hand from racing cars to (deliciously crisp) crusts at Crazy Pizza, where you can expect a spectacular of DJs, dough-spinning and dancing in the heart of Marylebone. A theatrical take on a traditional pizzeria, there are a few fireworks on the menu too; with creamy fior di latte mozzarella made on site, and ripe green-and-yellow plum tomatoes dripping in olive oil to start you off. That’s just the warm-up act for the main event: crispy pizza made in the ‘Lamborghini of ovens’ (the Morello). Whether you’re a black truffle or gooey gorgonzola person, there’s a topping to tickle any gourmet palette. We’ll happily call for an encore to that…
TRY: The ‘Mediterranea’, featuring homemade mozzarella, anchovies, capers, basil and oregano. crazypizza.co
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. anticapizzeriadamichele.co.uk
TRY: With pizza this good, go for a Margherita.
One of London’s most authentically Neapolitan restaurants, ‘O Ver has converted many a discerning diner to its unique pizza making method – using pure sea water from the Med to make the base lighter and more easily digestible. Go for the classic Regina (Neapolitan buffalo mozzarella and cherry toms) to appreciate the method in all its glory, or load it up with fragrant Tuscan sausage, Roman artichokes and wild broccoli from Vesuvius. All ingredients are impeccably sourced from small Italian producers, and you can really taste the difference. Plus, no more post-pizza puffiness means extra room for all the glorious trimmings: a burrata stuffed with truffle that verges on life-changing, handmade pappardelle with a family recipe of porcini, sausage and shallots, and an exceptional cassata dessert that’s not to be missed. overuk.com
TRY: The ‘Capo Rizzuto’ is perfection – a classic Margherita topped with spicy ‘Nduja. And leave space for what is undoubtedly the best Parmigiana in town.
Somehow this spot in Fulham has managed to create a menu of 100 per cent 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. pickywops.com
TRY: The simple ‘Pizza Rossa’ to see how it compares.
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 single stall 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. Their October guest dish is a collaboration with Dishoom, in aid of children’s charity Magic Breakfast: The Dishoom Bacon and Egg Naan Pizza, featuring the same first-rate produce found in Dishoom’s much-loved original. Well worth the pilgrimage… pizzapilgrims.co.uk
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. santamariapizzeria.com
TRY: The ‘San Rocco’ with tomato sauce, burrata from Puglia, pecorino, roasted aubergines and rocket.
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. There are four different bases to choose from, including a dramatic looking vegetable charcoal dough and a gluten-free option. 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. zialucia.com
TRY: The ‘Andrea Pirlo’ pizza – even if just for the name.
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. mimmolabufala.co.uk
TRY: Pizza al Tartufo with piles of fresh truffle shavings.
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 a new branch recently opened on Hackney Road. 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. yardsalepizza.com
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! pi-pizza.co.uk
TRY: The Serrano ham pizza topped with I.O.W plum tomatoes, white truffle oil and mizuna – because what’s pizza without truffle?