When Franco Mancasay they use slow-rising sourdough to make their pizzas they mean slow-rising. The organic flour, yeast and water sourdough mixture is left for a minimum of 20 hours to prove before being baked in a wood burning brick oven from Naples. The result is excellent pizza, right to the crust. There are just six options - a short but tasty choice of various fresh ingredients from wild mushrooms to cured chorizo, all at a very reasonable price around the five pound mark. Wash down with organic wine from Piedmont for an experience so authentically Italian you could almost forget you're in Brixton Market.
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