Rossopomodoro now has six locations across London. They import everything from Naples, using San Marzano tomatoes for the pizza sauce and buffalo mozzarella, they even import water from Naples to make the pizza dough, whether this is a gimmick or not the pizza is amazing. The pizza is as expected cooking in a wood fired pizza oven and cooks in around a minute due to the heat that is achieved in a pizza oven and the thinness of the dough.
To start we shared a brushetta that tasted very fresh, with the crunch of the bread that had been in the pizza oven and the tomatoes that were in really good olive oil and a hint of garlic, which set us nicely for the main event.
This pizza is definitely one for the tomato lover, with generous amounts of the San Marzano sauce and a scattering of fresh mozzarella. the base is super thin, to the point where you can’t pick up a slice as the dough can’t support the weigh of the toppings. The crust is puffy and with the great chewy texture that is found with a good Naples style pizza. I had a Napoletana, which came with the expect toppings of Tomato sauce, mozzarella, anchovies, garlic and oregano. I added friarielli and spicy salami to mine, friarielli (Neapolitan broccoli) being one of my favourite things to have on a pizza. The second pizza was a Verace which has Tomato sauce, fresh buffalo mozzarella, extra virgin olive oil from Sorrento and fresh basil, Also with added spicy salami.
Both pizzas were highly enjoyable, but the toppings (which are as good as you will find at any pizza place) here are almost a sideline to the amazing pizza base that is totally moreish and doesn’t leave you feeling sluggish as so many pizzas can!