Sourdough Pizza

One of the best pizza places in London is Franco Manca. Their dough is made in a minimum of 20 hours with a slow rising sourdough, baked in a brick oven fired by wood specially made by an artisan from Naples. Probably the closest to a traditional pizza from Naples in London.

The Place 

Inside 

I loved the place since the first time I went but hate the location, just in the middle of Brixton, not fancy at all, and in top is a really small place so the queues are usually huge. But now they opened a new location in Chiswick so I decided to give it a try.

Menu

Pizza

Their new location in the high street, quite trendy area full of cafes and restaurants, so quite a good spot for a new venue. The offer basically the same quality of pizza and starters as in the original location. After a couple minutes I decided my daily poison, for starter baked aubergines with tomatoes and mozzarella, and the main a Gloucester old spot ham, mozzarella, buffalo ricotta, and mushroom pizza.

Aubergines

Pizza Time

Same old good flavour, same old good quality, not as good service as in the original Brixton restaurant where you feel part of the family, probably a bigger place effect.

Pizza close up

I see myself going more often to this new location to enjoy a traditional Naples’ pizza.

Pizza reminds me the Seinfeld episode “The Frogger”.

Jerry: You know, I shouldn't go out with a friend of yours. I foresee messiness.

Elaine: Yeah, you're better off sitting around here, reading comic books, and eating spaghetti at two in the morning.

Jerry: Hey, speaking of tomato sauce, you want to come with me and George to Mario's Pizza?

Elaine: Your old high school hangout? Why?

Jerry: They're closing. We're going for one last slice.