Serious Eats - seriouseats.com

Without a doubt the best pizza in London...I've searched high and low, and this absolute gem opened this Spring less than 3 miles from my house! Sweet.

The 'dough consultant' for Franco Manca regularly posts on a pizza making forum that I frequent -- the starter he supplied for them is over 200 years old from Ischia.

My poor prose won't do the restaurant justice, so I'd just have to concur w/ everything in the Bloomberg article. Some of my photos plus other people's reviews are at: http://www.pizzamaking.com/forum/index.php/topic,6371.40.html

Went again last week, took 3 people with me (I think I've introduced about 20 people to it in total). Yum.

Well, one thing that sticks out immediately is the rolling pin...sacrilege! It's the sure fire way to remove all of the lovely little air bubbles that form in the dough and help produce a light, crisp crust. Man I need to open up my own place (after a couple more years of practice).