Pizza London is creating a new appeal for many diners.

VHO - Pizza London is bringing a breath of fresh air to the culinary scene, attracting many diners with its combination of traditional style and boundless creativity.

Breadstall is one of the new-generation restaurants serving London-style pizza. Photo: CNN

During their time running “Bite Twice”—a highly popular food review series known for its authentic videos in the UK— Del Guercio and Delany reviewed approximately 600 pizzas across the British capital.

And that journey inspired them both to open their own pizza restaurant called Carmela's.

Pizza London has become increasingly popular in the city in recent years, leading to a wave of new restaurants opening.

Although London pizza hasn't been included in the list of pizza styles associated with famous locations like Neapolitan pizza, Rome pizza, Sicily pizza, Chicago, New York, or New Haven pizza.

However, many culinary experts assert that this dish deserves a place, although precisely defining this style remains quite difficult.

According to Del Guercio and Delany, London pizza typically combines the high-quality ingredients of Neapolitan pizza, the aesthetics and size of New York pizza, the richly charred crust and long baking time of New Haven and Roman-style pizza, along with experimental doughs.

"London pizza incorporates elements from these styles, but there are no rules," said Del Guercio.

Regarding London pizza, British food journalist and author Clare Finney first wrote about the concept in an article in 2019.

"The interesting thing about London pizza is that it's very difficult to define," journalist Finney added.

The amazing

Sebastian Vince is the owner of Breadstall. Initially, it was just a takeaway bakery located in the leafy suburb of Clapham.

After the Covid-19 pandemic, the shop started serving experimental pizza slices and quickly realized a new opportunity.

With the precise combination of pre-fermented dough and fresh dough, Sebastian Vince 's London pizzas are renowned for their perfect balance of crispness and chewiness, along with a light and airy crust.

Renowned British food critic Jay Rayner described it as "almost the best pizza I've ever tasted," second only to one at the Mandarin Oriental Tokyo hotel.

According to Vince, what makes London pizza so interesting is that the chefs aren't bound by tradition. Instead, the bakers are free to experiment.

His Breadstall shop has now completely shifted to a pizza business model and just opened a new location in Soho – central London – in 2024. This shop sells around 10,000 slices of pizza per week during peak times, using approximately 2.5 tonnes of dough in production.

Pizza is everywhere in London.

Breadstall sells pizza by the quarter for about $7. Photo: CNN

Along the relatively short walking distance from Angel Metro Station to Del Guercio and Delany's Carmela's restaurant, customers pass no fewer than seven pizza establishments, ranging from artisanal Neapolitan pizza shops to large chains.

Londoners are willing to queue for hours to get into some of the most popular pizza places, including Crisp.

Carl McCluskey founded Cris and quickly transformed it into one of London's most sought-after pizza places.

Food journalist Clare Finney suggests that the combination of pizza and pub is a logical choice for Crisp.

“There’s something very London about the combination of beer and pizza. Pizza has integrated into pubs in a very neat and distinctly London-style way,” added Clare Finney .

Del Guercio and Delany are currently opening a second restaurant in the Covent Garden shopping district, while McCluskey has moved to a new location in the upscale Mayfair area by early 2025, demonstrating the growing appeal of London-style pizza in the culinary and investment world.

From its thin, crispy crust and high-quality ingredients to its unique dough recipes, this London pizza is helping to make the city one of the world's best pizza destinations.

Source: https://baovanhoa.vn/du-lich/pizza-london-tao-suc-hut-moi-cho-nhieu-thuc-khach-230538.html