The Best Pizza Restaurants Near Old Street

Hoxton Lunch
Hoxton Lunch | © Ungry Young Man/Flickr
Christina Dean

Whether you work in Old Street or are just passing through, there are lots of places to pick up a slice (or massive pie). Here are our favourite pizza restaurants in the area.

Homeslice Pizza

Pizzeria, Restaurant, Italian, Street Food

Homeslice Neals Yard, Covent Garden
© Dylan Garcia / Alamy Stock Photo

Following that familiar journey from street food to proper shop, Homeslice has graduated from markets and festivals to three London locations. The Old Street branch serves the same mix of classic and gourmet varieties, from caprese to xo pig cheek with collard greens and crackling furikake. They’re big 20-inch pizzas and you can go half and half, so take them on with a few friends in tow.

Pizza East

Pizzeria, Italian

Pizza East
Courtesy of Pizza East
Pizza East is on the Shoreditch side of Old Street and is housed in a former tea warehouse. As you’d expect from a restaurant that’s part of the Soho House group, the design has been given great consideration – it’s got a stylish mix of raw concrete, long wooden tables and a tiled counter. The wood-fired pizzas are fairly simple in terms of topping combinations so the ingredients, like black truffle and taleggio or San Daniele and burrata, can shine.

Slice and More

Pizzeria, Restaurant, Italian

Slice and More is right near Old Street station so it’s ideal for grabbing a bite to eat on the go or, as it’s open late, when the munchies strike. They leave their dough to rise for at least 24 hours resulting in a light and digestible crust, before topping it with fresh ingredients. The pizzas are all classic too – ham and mushroom, four cheese, parma ham and rocket – and come by the half or whole, with an entire one coming in at a tenner or less.

Radio Alice

Pizzeria, Restaurant, Italian

Hoxton Lunch
© Ungry Young Man/Flickr

Sat on one corner of Hoxton Square, Radio Alice (named after a pirate radio station from Bologna) specialises in sourdough pizzas with seasonal toppings. The dough is left to ferment for 24 hours and is baked first before the toppings are added out of the oven. This results in a superb crust, which you can dip in garlic oil or ‘nduja butter, and it keeps the ingredients like anchovies and prosciutto di parma at their best.

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