Baz & Fred
Time Out says
The first permanent pizza kitchen from this young chef duo. The USP? Each pizza is cooked in a single 'Chadwick Oven' designed by Dan Chadwick, who handily happens to be Baz's godfather. It's capable of reaching 500°C.
The dough is made fresh and proven for between 48 and 62 hours. Most of the ingredients are sourced from Italy, including the san marzano tomatoes used in their tomato sauce, but if they can't find them there they'll buy as locally as possible.
Pizzas on offer range from a simple tomato and mozzarella, furnished with parmesan and basil to goat's cheese and caramelised onion, chorizo and 'nduja, Neapolitan salami with house pesto and parma ham, and portobello mushrooms with mozzarella, parsley oil, rocket and basil.