About Franco Manca
We don’t overcomplicate. We don’t overprice. We don’t stuff crusts. We do sourdough pizza.
Our pizza is made on site, daily, from slow-rising sourdough in an oven which produces a heat of about 500°c (930°F).
The slow-quick process means the flavour, aroma and moisture cannot escape and that we never keep you waiting.
Welcome to sourdough pizza, as it should be.
Franco Manca Description
We don’t overcomplicate. We don’t overprice. We don’t stuff crusts. We do sourdough pizza.
Our pizza is made on site, daily, from slow-rising sourdough in an oven which produces a heat of about 500°c (930°F).
The slow-quick process means the flavour, aroma and moisture cannot escape and that we never keep you waiting.
Welcome to sourdough pizza, as it should be.
Reviews
Introducing our new vegan special: Roasted potatoes cooked with onions, wild broccoli, Kalamata black olives and organic tomato. Look out for it on the blackboards in all of our pizzerias.
Order for two and hope they stand you up. Buy a pizza on Valentines day, use our loyalty app to add a stamp and receive a free drink for your next visit 📱
“I’m not an artist. Musicians, sculptors, painters are. I am a craftsman serving one of Naples’ oldest arts, a Pizza Maker. A pizzaiolo with an identity, a brain and a soul. ” – Enzo Coccia created the first pizzeria to be recognised by the Michelin Guide. Now he has created our new No.7 pizza. Read more on our website: https://bit.ly/2OrOayW
Our new Enzo beer is a seven ingredient lager. It's named after our friend, the late great illustrator Enzo Apicella. From his original illustrations in our first Brixton pizzeria, we continue celebrating his legacy today via the Enzo Project. Read more about it on our website: https://bit.ly/2UrI5Gk
Our new No.7 pizza is here! It has been created by Enzo Coccia, a master chef based in Naples. Enzo runs La Notizia 94, the first pizza restaurant to be recognised by the Michelin Guide. His No.7 pizza has a San Marzano DOP tomato base from Dell’Agro Sarnese Nocerino, friarelli (wild broccoli) from the Campania region, and traditional Neapolitan pork salami. https://bit.ly/31tS6Er
Our classic No.6 with organic tomato, cured chorizo & mozzarella - 📸 @laaurenlouisee
Our new No.7 pizza will be arriving on Tuesday 4th February. It has been created by guest chef Enzo Coccia: Traditional Neapolitan pork salami, wild broccoli, San Marzano tomato DOP and British mozzarella.
Monday done. 📷:@donatahall
In partnership with Uber Eats we will be donating £1 to FareShare for every order for one week, starting today. FareShare redistribute surplus food which would otherwise go to waste to charities and food banks. We will also add free Nocellara green olives to every order. Available only when you order on Uber Eats before 27th Jan 2020.
A vegan pizza for @_the_wandering_foodies_ in Soho - even treated to a little bit of sunshine ☀️
Our Northcote Road pizzeria - the 4th Franco Manca ever, and the first sourdough pizza restaurant in Battersea 😍
A lesson in simplicity - our post pizza Affogato made with Gianni Frasi flame roasted beans https://bit.ly/36t2WMO
@just.a.couple.of.foodies and just.a.couple.of.no.2's
Have you tried our new loyalty app? Eat pizza. Earn pizza. Simple. Tag a friend you'll join us with this January https://bit.ly/36pi917
The newest addition to the Franco Manca family - Bishopsgate - by night 🌙 Find us at 119/121 Middlesex St.
Order online and collect after 10pm and our No.2 pizza is just £5. Our version of the 5:2 diet. https://bit.ly/2tIgjZx
@prancingevie wanted to be in a Franco Manca advert, so here she is with an organic tomato and mozzarella pizza from our Piccirillo menu. https://bit.ly/35EzFxn
Our Raspberry sorbet - simple, fruity and vegan. Find it on our menu: https://bit.ly/36Po2Vu