Stories & recipes
who learnt from locals who learnt from locals who learnt from…
Slow fast food
Since opening our first pizzeria in Brixton Market in 2008, we’ve championed slow-rising sourdough pizza and properly sourced, small supplier, seasonal ingredients.
Asparagus and buffalo mozzarella pizza
There is, arguably, nothing better than fresh asparagus spears bursting with moisture and earthy seasonal flavour.
Mixed cheese and radicchio pizza
Once you have made your sourdough pizza base, use this recipe to add toppings.
Franco is missing but his spirit is not
The art on our walls has always been a big part of our experience. Our pizzerias feature the work of the late Enzo Apicella and Paul Davis, an artist and the creator of our Franco Manca logo.
How to make sourdough at home. The Franco Manca way
Pizza is for everyone. This recipe will allow you to make our sourdough at home, using either a sourdough starter or yeast.
The Enzo project
Our pizzerias have featured artwork by our friend, the late, great Enzo Apicella (1922-2018) since we opened in Brixton Market in 2008.
Terroir and tomatoes
Our food is fast, but we never cut corners, especially not with tomatoes. Proper pizza needs proper tomatoes.
Pizza and people
We’re proud to be sourdough pizza pioneers. We love our food, and want to work with people who do too.
Thank you
For helping us get pizza to those who need it most. We encouraged customers, food banks, homeless shelters, emergency services workers and charities to reach out to us to arrange collections of our pizzas.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.