In the ’90s, London’s leading choices for pizza were chain joints. This all changed in 2008, when Franco Manca opened its first humble outpost in South London’s Brixton Market. Charcoal-flecked, plate-thin sourdough pizza cooked in a wood-fired oven from Naples — featuring flour from the owner’s Italian hometown — attracted snaking queues. There are six simple pizzas — including a cheese-free tomato number and a tomato-free cheese number — because with ingredients this good, who needs subterfuge?
Special Dishes: Pizza
Seen an error? Report This Listing