The simplest pizza on the menu demonstrates precise ingredient selection and timing. The 72-hour proofed dough develops complex wheat notes that shine when paired with the minimal toppings.
Tips from diners
Order this alongside something more adventurous—the contrast shows why technique matters more than complexity.
The classic Neapolitan pizza with creamy buffalo mozzarella. The crust is perfectly balanced with a light, soft center and a gentle char with crisp edge. Reviewers consistently praise the wheat flavor and precision in the bake.
Tips from diners
This is the benchmark pizza to order if you want to taste how good Neapolitan dough and technique can be.
A two-stage cooked pizza that combines deep fried crispness with woodfired char. The combination of salty anchovies, brined capers and fresh stracciatella creates a complex, southern Italian flavor profile.
Tips from diners
The fried base adds a different textural layer than straight woodfired pizzas—worth trying to experience the range.
Crispy on the outside with a creamy risotto base and meat ragù inside. A southern Italian classic that pairs well with the wood-fired pizzas and complements the restaurant's multi-regional approach to Italian cooking.
Tips from diners
A good small plate to share or pair with pizza if you want variety on the table.
A classic Roman-Neapolitan crossover starter. The crispy golden exterior gives way to molten cheese and rich ragù inside. Multiple reviewers note these are addictive and easy to order two portions of.
Tips from diners
Order two portions per person—once you start eating, one is never enough.
Michele Pascarella began making pizzas from a mobile Ape Piaggio van around London before opening his first brick-and-mortar location in Chiswick in 2019. The restaurant has been crowned Europe's No.1 Pizzeria (2024, 2025) and World's 5th Best Pizzeria (2025) by 50 Top Pizza. The dough proofs for 72 hours and cooks in a wood-fired oven for an excellently soft, pillowy crust.
Monday to Thursday open from 5pm only. Weekends open from noon—better for longer, relaxed meals.
The lemon tree in the center of the dining room is part of the décor—bright turquoise tones and marble tables give it a Mediterranean trattoria feel rather than fine dining.
Bookings made via SevenRooms. Friday and Saturday evenings fill quickly—book ahead if you want a guaranteed table.
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