Soggy Dolmino's pizza is just not my thing. Soggy bases and overloaded cheese makes it heavy and unappealing, but trying pizza from Franco Manco really made me think different for the Italian favourite. I visited the branch in Soho, where you can't book tables but at lunch we didn't have a problem being seated due to plenty of seats downstairs.
The menu is nice a simple and gives only a few options, but with creativity enabling you to add extras to create your own favourite pizza.
I went for a Tomato, Chorizo and Mozarella pizza as I love the smokey flavour of chorizo...and it didn't dissapoint. There was a mix of dry and semi-dry slices with worked really well with the tomato and topped with not too much cheese. The filling didn't go all the way to the edges which at first I was a little put off by, but after tasting the pizza, it was such a great flavour on it's own, and great dipped in the oils scattered on the tables.
Here is what makes the pizza so special:
'The pizza is made from slow-rising sourdough (minimum 20 hours) and is baked in a wood burning 'Tufae' brick oven made on site by specialised artisans from Naples. This oven produces a heat of about 500c (930f). The slow levitation and blast-cooking process lock in the flour's natural aroma and moisture giving a soft, easily digestible crust. As a result, the edge (cornicione) is excellent '
With great flavour, and low prices, Franco Manca is a place I will be revisiting, and bringing friends and family along with me.