Well Street Pizza: Neapolitan pizza joint is a slice above

The wood-fired oven

The wood-fired oven - Credit: Archant

Well Street Pizza is like a cross between a ‘50s American diner and a rustic ski lodge, which might sound like an unlikely combination, but it works.

The spacious 40-cover ground floor of the independent pizza restaurant in Homerton incorporates a mixture of stripped back reclaimed wooden tables, orange leather banquet seating and brick walls, along with shiny white and green ceramic tiled walls.

Despite the warmth of its wink to rusticism, there’s a Spartan feeling, maybe down to the neon lights, which give a feel of bygone Happy Days times.

A hand-made wood-fire oven which shipped over from Italy stands in the massive open plan kitchen as the piece de resistance.

The outside wall had to be removed to fit it into the joint, and it makes a beautiful feature with its black and white mosaic tiles,

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The team behind the venture already own successful pub company Urban Pubs and Bars, and the six months they spent researching their first foray into the pizza business, with a week long trip to Naples to scoff pizzas and find the best oven, have paid off.

Pizzas are Neapolitan style with a slight touch of the Roman crispy base and they can be bought by the slice during the day.

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Prices are reasonable, starting with the Margherita at £7.50 which was delicious.

We also tried the Quattro Formaggi, the Neopoletana with anchovies and the Salamino piccante with pepperoni, all around a pound extra.

The richness of the oven-baked aubergine parmigiana went really well with sides of rocket salad and buffalo mozzarella with vine tomatoes, both priced at £3.50.

For dessert the tiramisu at £4.50 is tip top, and while it wouldn’t be my cup of tea, the kids went wild for the pizza smothered with Nutella, bananas and a scoop of ice cream, with plenty for everyone for £5.

There are a further 35 covers downstairs in the dive bar which is a more lively environment, perfectly suited to big groups who want a private space to party or larger banquet seats which can hold up to eight people each.

“This is much better than other pizza places,” enthused my excited seven-year old daughter as we visited en famille.

Others evidently thought so too. The venue, which stands out as the trendiest spot on the road, had only been open for a week but already it had attracted an enthusiastic following, and was packed to the brim.

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