Franco Manca

In 1986 Francos was a pizzeria in Brixton Market owned by, you guessed it, a guy called Franco. By 2008 he had had enough and asked his friend Giuseppe Mascoli if he wanted to take it over. Giuseppe and his friend Bridget Hugo, an artisan baker, took it over and called it Franco Manca (Italian for u201cFranco is missingu201d) in homage to Francou2019s hard work. Giuseppe and Bridget set about reshaping the pizzeria and the pizzas themselves and created a simple menu with quality ingredients. Staying true to their roots, they donu2019t over complicate. They donu2019t overprice. They donu2019t stuff crusts. They do sourdough pizza, as it should be. Their slow-rising sourdough is made on site daily. Itu2019s blast cooked at 450u00b0C meaning the flavour, aroma and moisture cannot escape. They top it with traditional ingredients sourced from small suppliers across Italy and the UK. And their pizzas start from u00a35. They do not take bookings, but operate on a first come, first served basis.