Renowned for serving the best sourdough pizza in London, head to Franco Manca for a flavoursome lunch or dinner.
The pizza is made from slow-rising sourdough (which takes a minimum of 20 hours to rise) and is baked in a wood burning ‘Tufae’ brick oven made on-site by Neapolitan artisans. The oven produces a heat of 500C (930F). The slow levitation and blast-cooking process lock in the flour’s natural aroma and moisture giving a soft, easily digestible crust. So make sure you eat the whole pizza.