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 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 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.
Run by four Italian friends, Jane Roe Kitchen specialises in two things; burgers and pizzas. The pizza dough is given 48 hours to rise, which means you’re always going to get a great crust. Toppings-wise, the pizzas are all fairly simple but there’s a good selection across both meaty and vegetarian, and they’ll happily let you add on extra ingredients too.
If you like your pizza made a very specific way, get down to PizzaBuzz. It’s a bright and casual cafeteria-style place where you serve yourself and build your own pizza. Once you’ve chosen a base (rossa, margherita, focaccia, verde or bianca) you can then add as many cheeses, proteins and veggies as you want, and you can make it gluten-free or vegan. The price can rack up if you go heavy on the toppings, but at least you can create combinations you can’t get in other restaurants.
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.