Franco Manca (Brixton)

Sunday, October 17, 2010 - The 20 hour minimum, slowly risen sourdough base is thin and terrifically aerated and chewy. The wood burning oven used to quickly zap the pizzas is smokily evident, adding to the flavour. I went for a classic margarita as I really wanted to taste the base which is softer than you would expect but folds and eats beautifully. I really liked the way the grassy olive oil pooled into the centre and the sauce was perfect in taste and quantity.

Monday, September 07, 2009 - We had also ordered a side salad and I hate to say it, but this nearly stole the show. Not only was it beautiful to look at, but each constituent part was well thought out and tasted fresh and light...And then the pizza's appeared, and they were everything you could want in a pizza. Arriving with that slight char from the wood ovens, dough bubbling at the edges then crisping up to give that requisite crunch. Thin and light throughout, complemented by top quality ingredients, all sourced by the owner himself, the proud providence of the ingredients displayed on each and every menu. This really was quite special.

Sunday, June 14, 2009 - I can't say whether Franco Manca's pizzas are the best in London or not, as I don't eat pizza often enough to be able to make that comparison. Fellow food bloggers will hopefully be able to help me out here with thoughts on this subject. However, I can say with confidence that the sourdough base was delightfully crispy, not too thick and doughy, not too thin and floppy (I don't normally finish the crust, but none remained this time) and the two toppings that I did try were excellent. Next time, I'm going to add more extras on my pizza and 'super-size' it up a bit!