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Edit Business | Franco Manca
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About The Best Pizza in London Story THE PIZZA IS MADE FROM SLOW-RISING SOURDOUGH (MINIMUM 20 HOURS) AND IS BAKED IN A WOOD BURNING 'TUFAE' BRICK OVEN MADE ON SITE BY SPECIALISED ARTISANS FROM NAPLES. THIS OVEN PRODUCES A HEAT OF ABOUT 500C (930F). THE SLOW LEVITATION AND BLAST-COOKING PROCESS LOCK IN THE FLOUR'S NATURAL AROMA AND MOISTURE GIVING A SOFT, EASILY DIGESTIBLE CRUST. AS A RESULT, THE EDGE (CORNICIONE) IS EXCELLENT AND SHOULDN'T BE DISCARDED.
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