The Best Pizza in London
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.
to add Franco Manca map to your website;
We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. Privacy Policy