The Art of Great Pizza

Our story starts in 1965 with Peter Boizot, a well-travelled Englishman with a love for good, simple food. Peter returned from one of his trips to Italy and was unhappy that he couldn’t find anywhere in London to enjoy great pizza. Always one for solutions, he imported a real Italian pizza oven, knocked down a wall to squeeze it into a small restaurant (it wouldn’t fit through the door!), and opened the very first PizzaExpress on Wardour Street in Soho. It is still there today.

Like Peter, we believe good pizza is down to the dough, the fresh, simple ingredients and the skill of those who bring it all together – the pizzaiolos. We’ve used our unique passata, made by the Greci family who is based near Parma, since 1965. Our pizzaiolos earn the black and white stripes you see them wearing – the same stripes they have always worn – by excelling in our special training programme, learning to hand stretch dough and toss it high in the air to ensure the right consistency.

Mushroom & Fennel minced OmniMeat Classic Pizza
Minced OmniMeat Penne Aglio Olio

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