Joe Public (SW4)
Fennel’s not much fun, is it? If anything’s just begging to get smashed up and put with steamed fish, it’s fennel. But Joe Public has a “California-style” ethos, which means “more toppings and new ingredient combinations”. So here fennel gets down and dirty with sausage, mushroom, leeks and a cream-chive base. All hail fennel!
NY Fold (WC2)
Bruno DiFabio, the mastermind here, has won six World Pizza Titles. Six! Papa John, your boys took one hell of a beating! This is Bruno’s ultimate slice: chicken in flaky breadcrumb with Parmesan shavings and tomato marinara sauce. A proudly thick, bready crust too – a sadly fading art in the ‘za game.
This one’s just landed. It’s the new lad. It’s Rashford catching Roy’s eye. And what a talent. One of the freshest-tasting and most innovative slices we’ve had in some time. There’s squid, octopus, mussels, cherry tomatoes, black olives and rocket, all atop a perfectly brittle base that selflessly makes everything else better.
Full of protein-packed post-workout fuel (boiled eggs! Ham!) – but with cheesy pizza filth hiding under it. So ultimately it’s about as healthy as going to the gym just to use the showers. Arancina’s special 24-hour dough-rising time gives a crisp outside and a soft middle, and all its slices are displayed inside an old Fiat 500, which is kinda nice.
Voodoo Ray’s (E8)
The Reuben sandwich has serious lunchtime chops – a meaty New York legend battling against the diabolical horror of the “Be Good To Yourself!” wrap. Here it is transferred onto a pizza: salt beef, sauerkraut, emmental and Russian dressing. And remember, kids: two Voodoo Ray’s slices equal one 11-inch pizza. Beastly.
All five restaurants sell pizza by the slice
The skinny-jeaned corpse of 2007 indie is risen and dragging its battered Converse to a venue near you