Ten and twelve inch, from the same stone oven as the bread, doner pizza included
Stone-oven pizzas
Pizzas from the stone oven that bakes the bread, on dough made in the morning: margherita, pepperoni, the doner pizza with chillies and garlic sauce, the Anatolia with sucuk and peppers, and a vegetable. Ten or twelve inch.
The stone oven at the back bakes the pitta and the lahmacun, and in 2015 Deniz started putting pizzas in it. They are not Neapolitan and not trying to be: a thin, crisp base from dough made in the morning, our tomato sauce, mozzarella, and a short list of toppings, the best of which come off the grill.
The doner pizza has our doner, red onion, green chillies and a swirl of garlic sauce; the Anatolia has sucuk (spicy Turkish sausage), peppers and olives; the chicken shish pizza has the shish off the charcoal. Margherita, pepperoni and a vegetable for the rest of the table. Ten inch or twelve.
Pizzas take twelve minutes and go out in the same bags as everything else. Dough contains gluten; mozzarella milk; the codes are on the menu.
What you get
- Dough made in the morning
- Baked on stone in the bread oven
- Doner, Anatolia and shish pizzas
- Ten or twelve inch
- Extra toppings £1
- Allergen codes on every line
What it costs
Ten-inch margherita £8, twelve-inch £10.50; the doner pizza £10 and £12.50; extra toppings £1. The menu has every price with its allergen codes; the builder prices a wrap, two sauces and chips before you ring.
Questions about pizzas
Do you do half and half?
On a twelve inch, yes, charged at the dearer half.
Vegan pizza?
Ask for the vegetable without cheese; the base is vegan.
Build it, see the price, then ring.
Pitta, wrap, lahmacun or a box; doner, shish, kofte or falafel; two sauces and chips. The builder gives the price before you pick up the phone, and it is the same at 2am as at 4pm.