Wood Fired Since 2018/Shoreditch, London/72 Hour Fermented Dough/500°C Stone Oven/Wood Fired Since 2018/Shoreditch, London/72 Hour Fermented Dough/500°C Stone Oven/Wood Fired Since 2018/Shoreditch, London/72 Hour Fermented Dough/500°C Stone Oven/Wood Fired Since 2018/Shoreditch, London/72 Hour Fermented Dough/500°C Stone Oven/Wood Fired Since 2018/Shoreditch, London/72 Hour Fermented Dough/500°C Stone Oven/Wood Fired Since 2018/Shoreditch, London/72 Hour Fermented Dough/500°C Stone Oven/

Est. 2018, London

Pizzawith soul

Great dough takes time. Ours gets 72 hours. Then it meets a 500°C oven for 90 seconds and that’s it. Simple as that.

Reserve a table Order delivery

Shoreditch, E2

Scroll to explore

Deliveroo Uber Eats

The Menu

What
we make

Signature

£1701 / 02

Signature

Nduja & Honey

Calabrian nduja with a honey drizzle, stracciatella, crispy sage and a chilli oil finish. Sweet, spicy, perfect.

Calabrian ndujastracciatellacrispy sage

£17

Chef’s Pick

£1902 / 02

Chef’s Pick

Truffle Bianca

No tomato on this one. Just black truffle cream, taleggio, roasted mushrooms, thyme and pecorino. Trust us.

No tomatotaleggioroasted mushrooms

£19

Full Selection

Margherita DOP

The classic done properly. San Marzano, fior di latte, basil, good olive oil.

£14

Burrata Verde

Pistachio pesto, burrata, courgette, lemon zest and a bit of chilli.

£18

Salsiccia

Fennel sausage, friarielli, smoked scamorza. A proper one.

£16

Cacio e Pepe

Pecorino cream, loads of black pepper, crispy guanciale on top.

£17

Parmigiana

Aubergine, tomato sugo, parmesan, basil oil. Comfort food.

£15

View full menu

Our Story

Born in
East London

It started with one oven in a mate’s courtyard in Shoreditch. No sign out front, no bookings. Just pizza and whoever turned up. That was 2018.

There were three of us. One who wouldn’t stop messing with dough, one who knew every farmer and supplier within 50 miles, and one who had the courtyard.

Now there’s a roof over our heads and a few more of us. But we still do the same thing. Find the best stuff, don’t overcomplicate it, let the oven do its job.