The Provenance of Crust Bros Pizza
Great pizza starts long before it reaches the oven.
At Crust Bros, every dough ball, tomato, cheese and topping is selected for flavour, texture and balance. From slow fermented dough to premium Italian ingredients, everything we do is designed to create exceptional artisan pizza.
Award-Winning Pizza Craftsmanship
Crust Bros is built on serious pizza craft.
Our team has won twice at the National Pizza Awards, and the same award-winning standards go into every pizza we make.
We combine traditional Neapolitan pizza-making methods with carefully sourced ingredients, technical precision and long fermentation to create what we believe is among the UK’s finest pizza.
Our 48–72 Hour Slow Fermented Dough
Our dough is made using just five ingredients:
- Type 0 flour
- Water
- Salt
- Fresh yeast
- Time
Simple ingredients, handled properly.
What makes our dough special is patience. We use a slow fermented, double-proved process lasting between 48 and 72 hours to create a lighter, more digestible and more flavourful pizza dough.
The result is an airy, soft and beautifully balanced crust with the depth of flavour that only comes from long fermentation.
Type 0 Bongiovanni Flour
We use Type 0 flour from Bongiovanni, one of Italy’s premier flour mills.
Unlike 00 flour, Type 0 retains more of the grain, giving the dough deeper flavour, better character and more complexity.
We tested dozens of flours and suppliers before choosing the flour that delivered the texture, structure and flavour profile we wanted.
This flour is a huge part of what gives Crust Bros pizza its signature taste.
Minimum 65% Hydration Dough
Our dough uses a minimum 65% hydration.
Higher hydration dough creates a lighter, softer and more open crumb structure once baked at high heat.
It is one of the key reasons our crust is airy, delicate and full of texture.
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Double Fermented for Maximum Flavour
We double prove the dough over 48 hours before giving it a final 12–24 hours to continue developing flavour and texture.
This slow fermentation process improves:
- flavour
- texture
- digestibility
- crust development
It also helps create the light, airy Neapolitan-style dough Crust Bros is known for.
Cooked at High Heat for a Leopard-Print Crust
Our pizzas are cooked at approximately 450–500°C, producing the signature leopard-spotted crust associated with great artisan pizza.
The intense heat creates:
- a light airy crust
- crisp exterior texture
- soft interior structure
- balanced char
- smoky flavour
The result is a beautifully blistered crust with the perfect balance of softness, crunch and chew.
NOTE: Please confirm internally whether the official temperature should be consistently stated as 450°C or 500°C sitewide.
San Marzano Tomatoes Sourced from Italy
Our tomato base is made using San Marzano tomatoes imported directly from Italy.
We select them for their:
- natural sweetness
- balanced acidity
- clean flavour
- rich tomato character
The sauce is designed to complement the dough and toppings rather than overpowering them.
Exclusive Fior di Latte Mozzarella
After testing many mozzarella suppliers and products, we selected a fior di latte mozzarella that delivered the exact melt, stretch and creamy flavour profile we wanted.
Crust Bros is the exclusive UK customer for this mozzarella.
It is one of the defining ingredients behind the texture and flavour of our pizzas.
Ingredients Selected from Italy & Local Suppliers
Beyond the dough, tomatoes and mozzarella, we source ingredients from trusted local suppliers and specialist Italian producers.
Every ingredient has to earn its place on the pizza.
Whether it adds freshness, richness, saltiness, spice or texture, every topping is selected to work in balance with the dough and sauce.
Built Around Balanced Flavour Combinations
Great pizza is not just about individual ingredients — it is about balance.
Every Crust Bros pizza is designed so that the dough, sauce, cheese and toppings work together to create contrast, texture and depth of flavour in every bite.
Our team spends time testing combinations to ensure each ingredient earns its place on the pizza.
We think about:
- richness and acidity
- freshness and spice
- texture and crunch
- sweetness and salt
- balance across every bite
That attention to detail is what turns great ingredients into unforgettable pizzas.
Neapolitan Roots, London Soul
Crust Bros is built on world-class Neapolitan dough, but our inspiration comes just as much from London’s food scene as it does from Naples.
“Neapolitan Roots, London Soul” reflects the way we make pizza: respecting traditional pizza-making methods while constantly evolving through the creativity, diversity and energy of London’s restaurant culture.
Our dough follows the principles of great Neapolitan pizza — slow fermentation, high hydration, premium flour and high heat cooking — but the flavours and combinations are shaped by the chefs, restaurants and cuisines that make London one of the most exciting food cities in the world.
Collaboration Pizzas & Rotating Specials
Alongside our core menu, we regularly create collaboration pizzas and rotating specials with some of London’s most exciting chefs and restaurants.
These collaborations are designed to push flavour, creativity and innovation while staying true to the foundations of great pizza.
We partner with restaurants and chefs we genuinely admire, including:
- Richard Corrigan
- Darjeeling Express
- Asma Khan
- Adriana Cavita
- Cavita Restaurant
Every collaboration is selected for incredible flavour, originality and the opportunity to create some of the most exciting and delicious pizzas in London.
These limited-edition specials allow us to blend Neapolitan pizza craftsmanship with influences from across London’s world-class food scene.
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Traditional Neapolitan Inspiration, London-Made
Our pizzas are inspired by traditional Neapolitan methods while being shaped by London’s food culture and our own obsession with quality ingredients.
That balance of Italian tradition and modern pizza craftsmanship is what makes Crust Bros unique.
FAQs
Crust Bros dough is slow fermented for 48–72 hours using Type 0 Bongiovanni flour and a minimum 65% hydration to create a lighter, more flavourful crust -> See our menu
Type 0 flour retains more of the grain than 00 flour, giving the dough deeper flavour and more character — book a table.
We use San Marzano tomatoes sourced directly from Italy for their sweetness and balanced acidity.
We use an exclusive fior di latte mozzarella selected after extensive ingredient testing. Browse our pizzas or order now to try it for yourself.
Our pizzas are cooked at extremely high temperatures, creating the leopard-print crust associated with artisan Neapolitan-style pizza. View our menus or Book a table today.