Pizza Pilgrims: Dough on, you know you want to

Soft and doughy Neapolitan-style pizzas with a plumped-up crust and a rich tomato base
Ben Norum24 January 2019

Brothers James and Thom Eliot have come a long way since their days as street food traders on a Soho market.
 
Following a pizza tour of Italy - during which they each gained a stone - the pair have rolled out pizza restaurants almost as quickly as they have pizza bases.
 
The Neapolitan-style pizzas they’ve made their name with are soft and doughy with a plumped-up crust and a rich tomato base. Try the ‘nudja variety if you’re feeling spicy, the portobello mushroom and truffle version if you’re feeling fancy, or margherita if you just want to witness how good this timeless classic can be.
 
There’s lemon sorbet on offer for pud, along with gelato from Soho’s Gelupo, while drinks include craft beers (from Italy and the UK), a few simple cocktails and the restaurant’s own-brand pococello - limoncello by any other name.

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