Franco Manca - Southfields


Pizza made from slow-rising sourdough and 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.

Ingredients are from sustainable, slow and local sources and the wines are organic. No reservations (except a few tables in the Chiswick outlet) and no deliveries although you can order pizza for collection and take away. Currently has ten outlets in London.


Tel: +44 (0) 20 8780104


277 Wimbledon Park Road,
London SW11 6QL
United Kingdom

Key Words

sourdough, pizza, brick, oven, artisan, natural, sustainable, organic,

Creation Date: 
Tuesday, 30 September, 2014 - 12:19
Last Updated: 
Tuesday, 30 September, 2014 - 12:19

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