Hand-stretched dough, San Marzano tomatoes, and 48-hour slow fermentation. Every pizza tells the story of Italian tradition, reimagined in the heart of London.
Our Story
What began as a single wood-fired oven in a Shoreditch railway arch has grown into London's most talked-about pizza destination. Our founder, Marco, brought his grandmother's Napoli recipes to the streets of East London and never looked back.
Every dough ball is hand-stretched to order. Every sauce is made fresh each morning. We source our flour from a century-old mill in Campania, and our mozzarella arrives twice weekly from a small farm in Caserta.
Our Craft
Four simple steps. Zero shortcuts. This is how we've done it since day one.
Type 00 flour from a Campanian mill, sea salt, water, and our house sourdough starter. Mixed with care, then left to slowly ferment for 48 hours at a controlled temperature. This long rise develops complex flavours and that signature airy, digestible crust.
D.O.P. San Marzano tomatoes, hand-crushed each morning with Sicilian sea salt, fresh basil, and a drizzle of Calabrian olive oil. No cooking required — the oven does the rest. Pure, bright, and unmistakably Italian.
Fior di latte from Caserta, spicy 'nduja from Calabria, Parma ham aged 18 months, and seasonal British vegetables from our partner farms. Every ingredient is chosen for quality, never for convenience.
Our hand-built Stefano Ferrara oven from Naples reaches 485°C. Each pizza bakes in just 90 seconds — the intense heat creates that perfect leopard-spotted char, while the centre stays soft and pillowy. This is the magic.
Find Us
Walk in, grab a seat, and let the warmth of the oven welcome you.
47 Redchurch Street, E2 7DJ
Open Daily — 11am to 11pm
23 Dean Street, W1D 3RF
Open Daily — 11am to Midnight
112 Portobello Road, W11 2QB
Open Daily — 11am to 10:30pm
8 Pancras Square, N1C 4AG
Open Daily — 11am to 11pm
What People Say
Order for delivery, click & collect, or book a table at your nearest FUOCO. Your perfect pizza is just minutes away.