An American-inspired pizzeria that makes its crusts using a combination of cornmeal and wheat flour - the only one in W2, and in all of London for that matter.
London is now officially crawling with pizzerias, but Otto is the only one we know of that has set out to distinguish itself from the me-too places by using a cornmeal-wheat flour combination to make its crust bases.
The owners of Otto, two ex-bankers, were inspired to use novel pizza bases following a visit to a pizzeria in Portland, Oregon. (The cornmeal method is not unheard-of in the US.) The result is a deep-based yellow pizza base with an appealing granular texture, not the thin, slightly elastic base of the Neapolitan version. Note: using wheat flour with the cornmeal means that these bases are not gluten-free; but Otto also offers a gluten-free option.
Some of Otto’s toppings are conventional but some are anything but: red lentil kofte and Brooklyn chicken are two that we haven't seen anywhere else. Otto also differs from many pizza places in serving by the slice (they recommend two or three per person) rather than whole pies. But if there are two of you, sharing a whole pie presents no problem.
Drinks list and dessert list are both short. The sweet roster includes a selection of floats: vanilla ice cream in a large glass of soda. If you want to know what it's like to be a happy ten-year-old American on a hot summer day, order the root beer float.