Surprise, surprise. At Crust Bros, we’re all about that Crust. It all starts with our dough - we leave it to rise for between 48-72 hours to become super soft, using only the best flour straight from Italy. We make our dough daily in each of our restaurants to make sure that you're getting the best pizza in London!
 
Next comes our ingredients. Handpicked locally where possible, with the rest from Italy, mozzarella from London, Nduja from Spilinga, Prosciutto di Parma, tomatoes from Naples.
 
The final step? 60 seconds cooking in our wood fired 500 degree oven, to get that balance of char and fluffiness and its done. Neapolitan pizza perfection!

Added together that's why we've won twice at the UKs National Pizza Awards and it's what makes us the best restaurant in Waterloo!