One of the most celebrated pizza restaurants in London is about to hit Haverstock Hill. The new NW3 branch takes over the site of the first ever UK outlet of Ask Pizza – in that slightly weird Edwardian house opposite the Premier Inn – which most recently (and far less successfully) was occupied by Mexican chain Chimichanga.
Never been to Franco? Then head forthwith to the original in Brixton Market, whose wood-fired ovens were first lit back in 2008 by founder Giuseppe Mascoli, originally from Naples. We’ve eaten there many times: while there are no bookings, the queue moves swiftly as the very good value pizzas are baked in a wood-burning ‘tufae’ brick oven at 500 degrees – for just 55 seconds.
Pizza aficionados will know that the restaurant uses strong white organic flour, made especially for the purpose in Italy, and a slow-rising sourdough whose recipe dates back to the late 18th century. The buffalo mozzarella, meanwhile, comes from Somerset; and the dry cured ham and sausage made with Gloucestershire Old Spot pork.
But when the devil can we hotfoot it there? Building works are set to last just over four months, says a spokesman, and “our handmade, brick built oven is currently being made in Naples ready for shipment in the middle of February.” They open the last week of March.
