Three types of pepperoni on one pizza: standard pepperoni, smokey Hungarian Gyula pepperoni, and spreadable nduja sausage that melts into the cheese. The double-fermented dough gives a slightly tangy base. Reviewers consistently name this as the one to order first and describe the pepperoni as strong and zingy -- closer to a good New York slice than a typical London pizza.
Tips from diners
This is the pizza to judge them by. Three different types of pepperoni means every bite has a different heat and smoke level. Get the 12-inch for yourself rather than sharing the 18-inch -- it is best eaten hot.
If ordering delivery, eat it within 10 minutes of arrival. The nduja congeals as it cools and the crust loses its crunch. Dine-in or collection is always better than delivery for this one.
Made on the same double-fermented dough as the pizzas, loaded with garlic butter and melted mozzarella. Comes in a generous portion. Reviewers treat this as a required side order -- the dough is the star here, and the garlic version showcases it differently from the pizzas.
Tips from diners
Split one between two people alongside your pizzas. The dough is the same as the pizza so it is filling. Good for mopping up any leftover sauce.
The simplest pizza on the menu and a good test of the dough. Slow-cooked tomato sauce, Fior di Latte mozzarella (softer and milkier than standard mozzarella), extra virgin olive oil, and fresh basil. The double-fermented dough is the key -- it creates a slightly sour, chewy base with good char from the stone oven.
Tips from diners
Order this on your first visit to judge the dough and sauce quality. If you like the Margherita, everything else on the menu will work for you. Fior di Latte is milkier than regular mozzarella.
Same double-fermented dough (which is vegan by default) with tomato sauce and vegan cheese. The vegan cheese melts reasonably well but is noticeably different from the Fior di Latte. A solid option if you are vegan, but reviewers say the regular Margherita is worth ordering if dairy is not an issue.
Tips from diners
The dough itself is vegan, so you are only swapping the cheese. Ask if they have vegan specials that week -- they sometimes run limited toppings that work better with the vegan cheese.
The Sloppy G is their take on a ground beef pizza -- seasoned spicy mince with red onions over the standard tomato and Fior di Latte base. The beef is properly seasoned and slightly spicy, giving a sloppy joe vibe on a pizza. Named as one of the standout pies in multiple food media reviews.
Tips from diners
This is messier than the other pizzas -- the ground beef can slide off if you fold the slice. Eat with a fork or over the box. Pairs well with their garlic bread as a side.
Started in 2014 when childhood friends Johnnie Tate and Nick Buckland built a pizza oven in a back yard in Clapton. Macaulay Culkin's covers band played the launch party. The Walthamstow shop on Hoe Street opened in January 2017 inside a converted glass factory and was the first branch with an actual outdoor yard. Pizzas use double-fermented dough and are stone-baked in two sizes: 12-inch for one person, 18-inch for two.
The Walthamstow branch has a terrace out the back that opens in spring and summer. In good weather it fills up fast, especially on weekends. No bookings -- it is first come, first served for seating.
Good for kids -- the 12-inch Margherita is a safe bet and the vibe is casual and noisy enough that nobody minds children. Highchairs are available.
If you are ordering for delivery, go through their own website rather than Deliveroo or Uber Eats. Prices are lower direct and the pizza tends to arrive faster since it is dispatched from the same kitchen.
Friday and Saturday evenings from 6-8pm are peak time. If you want to dine in without a long wait, aim for a late lunch on Saturday or an early dinner before 6pm.
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