Franco Manca serves pizza made from slow-rising sourdough and is baked in a wood burning 'Tufae' brick oven made to Neapolitan standards. This gives a brilliant crust and pizzas are topped with quality and seasonal ingredients.
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Venue Details & Map
53 Bedford HillBalhamLondonSW12 9EZ
- +44 20 8772 0489
Franco Manca chains across London offer Neapolitan style pizza with a sourdough base, with a small but thought out menu at decent prices.
The toppings are particularly good as they often use quality charcuterie and cheeses. They sell themselves highly on their bases, however on some days they are a little tough, and if given a choice I would choose the thinner Roman bases over Neapolitan, and...more
For such a low price compared to other pizza restaurants this place is amazing. The menu is simplistic but the options are great and there's always different specials every time I go. The pizzas are really rustic, absolutely delicious.
You do often have to wait outside for 10/15 minutes but there's heaters outside so you don't have to wait in the cold! Well worth it.
Considering its across...more
Sooo I am being a bit harsh as I love the pizzas here (doughy bases are amazing) however the service on Saturday night wasn't tip top and myyyy were they stingy on the toppings.
We decided to share the meat special (£7.95 for chorizo, ricotta, mozzarella and watercress - no tom base) and have the buffalo mozzarella and wild boar salami side as a starter (£7 for a whole ball and a lotta...more
I had passed this place several times, but only got the chance to try it recently. As it turns out, it is a great place for pizza.
Along with how good the pizza here is, another major plus is the fact that the prices are quite reasonable when compared with other pizza place in London.
This is now one of my favorite much spots in the area.more
Now, I was born and raised in the South of Italy, which in itself makes me a total authority on all things pizza and honorary member of the Pizza Parliament. Yes, it's a real thing.
Franco Manca is as good as a pizza gets outside of I Sorbillo in Naples. I mean, we're in London, so everything from the type of oven to the type of water will be different, but this pizza deserves...more