1. Buongiorno e Buonasera
This pizzeria has two sites in Oxford and opened on Baker St last year offering Roman-style pizzas.
It focuses on lighter pizzas with a unique mix of flours that have been proven easier to digest and are lower in fat. The sourdough starter is made with soybean, wheat and rice flour and is proved for 48 hours to develop the flavour of the dough. When cooked, it comes out with a crispy edge and soft on the inside.
Signatures: the Bufala e Alici which comes with tomato sauce, bufala mozzarella, anchovies and caper flowers and the Amatriciana, with tomato sauce, pork cheek, pecorino cheese, oil and black pepper.
Claiming to be the first vegan pizzeria in the UK, it has sites in London and Brighton. The sourdough is freshly made each day using a type 2 flour, which is said to be healthier than double zero flour. The dough is matured for 48 hours before being stretched and served. Purezza also makes dough using hemp flour.
The plant pioneers also spent two years developing a mozzarella in their laboratory using Italian brown rice, which is less than half the calories and fat of the normal variety. It also does raw cashew cheese, a ricotta style cheese and a creamy coconut cheese.
Signatures: the Couch Potato, with smoked mozzarella, roasted aubergine, oven baked potatoes, basil leaves and shaved seitan that is topped with garlic mayo, as well as the Season 4 with mozzarella, artichokes, kalamata olives, wild forest mushrooms and smoked beetroot carpaccio, finished with micro herbs.
Originating from Deliveroo’s dark kitchens in both Battersea and Bethnal Green, this Dubai concept has landed in London with its pinsa pizzas, which roughly translate to push the dough by hands. It’s said this slow dough is easier to digest.
Pinza uses an 80% water per kilo ratio, compared to the standard 30-60%, and then ferments the dough for a full 24-30 hours before baking. It uses a unique blend of four different types of GMO-free and no chemical additives flour – from naturally dried sourdough, soy flour with a special fibre mix to rice flour and soft whole wheat flour.
This results in a base that is lower in calories, with just the right amount of crunch in the crust, and a light and fluffy centre, according to the brand. It uses a small amount of yeast and minimal gluten in their special dough recipe, so you can wave goodbye to feeling bloated, it adds.
Signatures: the Sweet Thang with tomato sauce, pecorino cheese, caramelised onion, sweet potatoes and arugula and the Tandoori Chicken with tomato sauce with ground masala, mozzarella cheese, fresh onions, tandoori chicken, fresh jalapenos, topped with chutney sauce and cilantro.
Alternative pizza bases are the name of the game for this Italian chef duo who pimp out their pizzas at Peckham Levels. Diners can choose a base made with spirulina, which is rich in vitamins and minerals and low in cholesterol; burned wheat; a multi grain combination of spelt, corn, amaranth and chia seeds; high protein kamut (Khorasan wheat); turmeric; or hemp.
Signatures: all vegan but toppings include seitan doner, pesto and coconut-based mozzarella and parmigiana.
5. Radio Alice
The brainchild of brothers Salvatore and Matteo Aloe, who operate the five-strong Berebre pizzeria concept in Italy, this pizzeria is backed by the Azzurri Group and has sites in Hoxton and Clapham.
Their sourdough pizzas are made using semi-whole wheat type-one flour, rather than type double zero flour. This makes it higher in fibre and easier to digest. The dough rests for at least 24 hours at between 20C and 24C and the cooking process is longer – between four and five minutes because of its higher moisture content. Pizzas aren’t given names, instead the lead ingredient is bolded on the menu.
Signatures: current items include the cannellini bean smash with butternut squash, rocket and chilli oil and anchovies with tomato, capers, red onion, lemon zest and oregano.