9 editor picks across United Kingdom.
9 pizzeria restaurants worth the trip across United Kingdom, editor-ranked. All cuisines in United Kingdom.
Started as a 2014 Cotton Street pop-up; now an AVPN-listed pizzeria with branches across the UK. Dough ferments 24 hours, sixty seconds in the oven.
OrderMargherita first, then the Diavola with Italian salami if you want heat.
TipWalk-in only at Ancoats; arrive by 17:30 weekends or expect a queue across Cutting Room Square.
Started as a 2014 Cotton Street pop-up in Manchester; now an AVPN-listed pizzeria. Dough ferments 24 hours, sixty seconds in the wood-fired oven.
OrderMargherita first, then a Diavola with Italian salami if you want heat.
TipWalk-in only at Ancoats; arrive by 17:30 on weekends or expect a queue running across Cutting Room Square.
The Dundas Street pizzeria in Canonmills Edinburgh, opened 2019, a 60-second wood-fired Neapolitan kitchen with 00-flour dough and Italian San Marzano.
OrderThe Geek Margherita and the salsiccia-and-friarielli with stracciatella.
TipTheir second branch on Drum Street takes walk-ins more reliably than the Canonmills original.
Paesano is a wood-fired Neapolitan pizzeria on Miller Street in Glasgow's Merchant City, turning out blistered, cheap and excellent pizza to constant queues.
OrderThe Paesano with n'duja, or the simple margherita to judge the char on the crust.
TipIt does not take bookings and the queue moves fast; go early evening or off-peak to skip the wait.
Dan's 48-hour-fermented sourdough pizza counter on Upper Clapton Road in east London, opened 2013, runs a six-site Sodo group focused on seasonal toppings.
OrderMargherita on the 48-hour base, plus a chalkboard daily special with whichever in-season vegetable.
TipWalk-up only at Clapton; the Bethnal Green, Hoxton, Walthamstow, Hammersmith and Deptford siblings take Resy bookings.
Thomas Street pizzeria in Manchester's Northern Quarter, dough fermented seventy-two hours, AVPN-approved Neapolitan crust from the Liverpool team.
OrderThe margherita first; the Nduja with stracciatella second.
TipTwo-for-twenty Mondays are the value play; lunchtime slots take walk-in customers without a queue.
Sourdough pizza stall inside the Mackie Mayor food hall. Forty-eight-hour ferment, wood-fired oven, the queue moves fast even at Sunday lunch.
OrderMargherita with extra basil; the daily special if it's a sausage and ferment combo.
TipOrder at the counter, hold a spot at the communal tables, food brought to you.
Baffo is a Neapolitan pizzeria at the west end of Argyle Street in Glasgow, near Kelvingrove, serving long-proved sourdough pizza and Italian craft beer.
OrderA pizza off the specials board and a bottle of Italian birra.
TipIt sits just past the main Finnieston strip, so it is often quieter than the Argyle Street pizzerias closer to town.
Pizzarova stretches Bristol-made sourdough at four sites across the city; the North Street branch keeps Bedminster in quick, blistered pizzas.
OrderA classic margherita done properly, or the monthly special if chalked up.
TipPark Street, Gloucester Road and Whiteladies Road branches run the same dough if North Street has a queue.
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