The dish that makes people rethink pizza toppings entirely. Fresh tuna, red onion, chilli, and a squeeze of lemon on a thin, crispy base. The Infatuation calls it a must-order, praising the balance of chilli heat, lemon freshness, and sweet red onion. Multiple reviewers describe being sceptical about tuna on pizza and leaving as converts. This is the pizza that gets Dough Hands talked about.
Tips from diners
Yes, tuna on pizza sounds wrong. Order it anyway. The lemon and chilli make it work — it is more like a crudo on crispy bread than a traditional pizza.
These are 12-inch personal pizzas. If you want to try multiple types, come with a friend and swap halves.
A pizza stripped to its most basic form — just dough and a marinara sauce that actually tastes of tomato. The dough is rolled thin and cooked to a crisp. Reviewers call the stracciatella add-on essential — the creamy cheese against the sharp tomato sauce makes this the simplest and arguably best pie on the menu. It demonstrates why the dough matters more than the toppings.
Tips from diners
Add the stracciatella — it costs a couple of pounds extra but transforms this from good to essential. The creamy cheese against the sharp marinara is the whole point.
The classic pepperoni pizza refined with fruity jalapenos that add a sweet heat rather than raw spice, and a generous shaving of parmesan on top. This is the crowd-pleaser — if someone at the table is not adventurous, the OG will keep them happy while others try the tuna and nduja options.
Tips from diners
The reliable choice if you are not sure about the wilder options. The jalapenos are fruity and mild, not face-meltingly hot.
The vegetarian standout — mushrooms roasted in soy sauce for an umami depth, paired with melting taleggio cheese and fresh tarragon. The soy adds a savoury richness that makes this feel more satisfying than most vegetarian pizzas. Reviewers who avoid meat say this is one of the better options in London.
Tips from diners
The soy-roasted mushrooms give this a meaty, savoury depth that most veggie pizzas lack. Do not dismiss it because it is the vegetarian option.
Named after a character, the Jode combines spicy nduja sausage with a drizzle of hot honey and creamy stracciatella. It is one of the more popular options but reviewers note the spice level is milder than expected — the hot honey and nduja add warmth rather than real heat. If you want fire, the Spicy Tuna is a better bet.
Tips from diners
Despite the nduja and hot honey, this is not very spicy. If you want real heat, go for the Spicy Tuna instead. This one is more about sweetness and richness.
Founded by chef Hannah Drye in 2020, Dough Hands started as pop-ups before landing permanent residencies at The Spurstowe Arms in Hackney and The Old Nun's Head in Nunhead. The dough uses regenerative flour from Shipton Mill and Wildfarmed and is baked at 350 degrees — low and slow compared to Neapolitan ovens — producing a thin, crispy base with pillowy charred crusts. Time Out named it one of the 19 best pizzas in the world in 2025.
Dough Hands is a kitchen residency inside The Old Nun's Head pub. Order at the bar, grab a pint, and wait. Takeaway is also available — order at the bar and collect.
The Nunhead location takes bookings via their website to guarantee a table. Walk-ins are welcome but the pub gets busy on Friday and Saturday evenings.
The pub has a Britney shrine, disco ball, and gets loud by evening. Come early if you want a quieter meal, or embrace it — the party atmosphere is part of the appeal.
This is a pub first and a pizza kitchen second. The beer selection is decent. A proper pint with a thin-crust pizza is the intended experience here.
Page last updated: