My New Favourite Pizza Place

It took me a while to go and try it, and there’s still a laundry list of pizza joints that I need to sample, but for now, I feel comfortable saying this.

To the best of my knowledge, Homeslice make the finest pizza in London.

Oh yes. That’s a big statement, and not one I make lightly. But I’ve now been there maybe half a dozen times and tried different pizzas every time, and never once been disappointed. The competition is intense – there’s really very little to pick between the top dogs of the London pizza scene. But Homeslice stands tall amongst this landscape as a consistently outstanding purveyor of the finest food a pizza addict could hope for.

Calabrian Peppers, Chervil & Lincolnshire Poacher cheese / Salami, Rocket & Parmesan

As you can see, they don’t mess about. You can buy their pizza by the slice if you are on the go, but the real joy to be had comes in the shape of this 20″ monster. It’s easily enough for two people with a normal appetite, and maybe 3 people who just need to fill a hole. You can have all one style, or split it half and half, which is what I’ve done every time I’ve been.


To give you an idea of some of the menu options available, here’s some of my favourites. Salami, rocket & parmesan (as pictured to the right above); Chorizo, corn, coriander (the corn in the form of a creamed corn sauce which replaces the traditional tomato sauce – the delicate flavours of that and the coriander perfectly offsetting the salty, slightly spicy chorizo); aubergine, cauliflower cheese sauce base and spinach with harissa (although the time we ordered it they forgot the harissa, it was still lovely – would very much like to sample the full deal though, I suspect that would take it towards the heavens), and Calabrian peppers, chervil & Lincolnshire poacher – the left half of the above pizza.

Aubergine, Cauliflower Cheese, Spinach & Harissa (Photo from here)

In the past I’ve been a relatively conservative pizza fan, often being a bit disappointed when I’ve ordered pizzas that came without the traditional tomato sauce, but the alternatives that I’ve sampled at Homeslice have been uniformly excellent. Occasionally it’s taken a slice or two to “acclimatise” to the difference from a regular pizza, but I’ve never left feeling disappointed. Even the one with sorrel cream (alongside Oxtail, watercress & radish) had me convinced by the end of my 2nd slice, a really unusual flavour but the combination of ingredients worked extremely well, and was unlike anything I’ve tried elsewhere.

Oxtail, Watercress, Radish & Sorrel Cream / Chorizo, Corn & Coriander

One of the key factors that I’ve come to judge a pizza on, and in truth its strange that I didn’t used to pay too much attention to this, is the dough base. Franco Manca‘s incredible sourdough crusts were a real game-changer for me in that regard, and while this pizza doesn’t quite match the Franco Manca bread for taste, it is still very tasty, but also tends to be that little extra bit crisper; enough that you can slice the pizza and pick them up New York slice style as opposed to being stuck with a knife and fork, as is often the way with Neapolitan style pizzas.


The pizza comes out on a wooden board, with a pizza slicer neatly tucked under for you to slice as you prefer (you can see it to the bottom left of the above pic) – I tend to go for 8 generous slices. One very neat trick they do which works very well is that they seem to sprinkle the wooden serving board with sea salt before laying the pizza down on there. These salt crystals then stick to the base, which really brings that savoury base to life on your tongue as you munch through each mouthful.

I’ve been to both the original Neal’s Yard venue, and the new joint on Old Street near Shoreditch Town Hall, and in both places the staff have been warm, welcoming and friendly. Drinks are at respectable prices by London standards  – a fiver for a pint of Camden Hells, with various craft beers by the bottle. The wine has always been decent to my unsophisticated palate, £14 for 500ml of red or white, or £18 for rosé. The open kitchens mean you can see them preparing the pizzas and blasting them in those fantastic pizza ovens (one day I will have a back garden with one of those in it!). I’ve not been during peak times (one of the aspects of being a DJ is you generally don’t get to eat out on Friday or Saturday nights with friends), so I can’t vouch for it being as good when its busier, but there’s no indication anywhere that I’ve seen to suggest that their standards drop at all.

To be honest, there’s not a whole lot more for me to say. Pizza is great. This is great pizza. What’s not to love about that?



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