As the explanation scrawled on the wall of the Clapham pizzeria states, Radio Alice’s pizza is crispy yet soft because it contains “stone-ground whole grain organic flour rich in nutritious elements”, which is then turned into dough which is “left to rise for 24 hours at room temperature, so it doesn’t rise in your stomach = zero stodginess”. A winning formula, I can confirm – especially when topped with delicate seasonal ingredients like Fiordilatte mozzarella or soft n’duja Calabrian sausage, and preceded by a burrata & rosemary starter and an Italian Negroni!
This outpost of Radio Alice is less shabby chic than its Hoxton Square relative, but the menu is the same and the Italian appeal just as strong.
It’s pizza, but not as you know it – and trust me, you’ll love it.
Image credit: Carol Sachs