Inside Egg: Solo Pizza

Solo Pizza is our late night pizza kitchen which caters for hungry ravers until dawn. But it’s not the standard grease-laden, coma-inducing pizza that’s already available in London during these hazy nocturnal hours - Solo Pizza is a proper, authentic Italian joint which serves up fresh pizza on a thin, crispy base using ingredients sourced from the country itself.

Operating on Tuesday, Wednesday, Friday and Saturday nights at the club, we chatted to the head honcho of Solo Pizza’s team, Filippo, about the ethos behind his business and the real techniques behind creating the perfect pizza…

Why do you think Italian pizza is renowned all over the world?

For its original taste, simplicity and the proper, Italian technique which is used to make the dough. We would have pizza 24/7, wouldn't you?

What’s the ethos behind Solo Pizza? What makes you guys stand out compared to bigger chains that Londoners - particularly hungover clubbers - are familiar with?

Providing fresh quality food for London’s nightlife and having tasty, healthy food accessible to everyone is something that’s been missing for a long time during a typical clubber’s experience. We follow Italian traditions so the pizza takes a lot of time to prepare to fully evolve from dough to plate - we add all our passion into it.

Making pizza is art and that is why our Pizza Chef and oven is at the front of our open kitchen, so everybody can see the high standard of quality and time that goes into creating a true Italian pizza.

What are the techniques or specific tricks that make your pizza ‘Solo Pizza’?

As we said before, we follow old Italian traditions which include a tiny quantity of yeast and lot of time for the dough to raise and mature. The hands of the chefs are our tricks - once you try it you will know.

Where do you source the ingredients?

Most of them come directly from Italy, it is the only way to make our pizza's authentic. The flour comes from Naples, the tomatoes from San Marzano and the mozzarella is from Campana. Every day (and very early in the morning), we select all the fresh vegetables at the market.

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