Made of Dough has been making Neapolitan style pizza for about two & a half years now. After a trip to Rome and a few slices of pizza later, the guys behind it have decided to mix things up and create London’s first ‘pizza in teglia’ joint. Welcome the Slice Bar.
Launching on 1st November 2017 at Pergola Paddington Central, Slice Bar will serve ‘pizza in teglia’, Roman style. Proper. The dough is made from just flour, water, sea salt & extra virgin olive oil. It’s crunchy on the base, light and springy on top with a proper crumb full of air. Fermented for a minimum of 48 hours using a 2-stage process – it’s slow food, served fast. Slice Bar will be selling slices by weight. They weigh, you pay. Phwoar.
Right from when the Made of Dough team started out, they’ve loved the culture of grabbing a slice of pizza. Whether it’s over a beer with a mate, a quick takeout lunch or a midnight snack. They knew there’s one place in Italy that bosses pizza by the slice – Rome. They took a trip out there earlier this year and went to all the hot tickets – Gabriele Bonci’s Pizzarium, Angelo e Simonetta, Pizzeria Sancho & the ancient forno Roscioli. They had a skin-full of slices, washed it down with a few lagers and that’s when they decided to open a dedicated ‘pizza in teglia’ slice bar in London. A proper grab’n go joint.
After six months of studying different recipes, ratios and methods they’re excited to now try it out at Pergola Paddington Central Winter.