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Sourdough pizza

As it should be

Our dough is made daily. Our seasonal ingredients are sourced from small suppliers across Italy and the UK. And our pizzas start from £5. Welcome to Franco Manca.

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PIZZA FROM £5

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ST PAUL'S

COMING SOON

We'll be opening our doors in March and we've got free sourdough pizza up for grabs. A group table's worth. Sign up here to find out more.

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OUR NEW NO.7 PIZZA

IT WON'T LEAVE YOU DISAPPOINTED. OR HUNGRY.

Antonino Esposito had a vision for our new No. 7 – ‘A full meal’. It's our latest guest pizza with Ferrarelle naturally sparkling water. It's got Yorkshire fennel sausage (rare breed, free range and rich with flavour), mozzarella, tomatoes from Gragnano and vitamin-rich, fibre-packed lentils.

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@francomancapizz

The rumours are true - we're coming to St. Pauls! Due to open in March and of course we'll be celebrating - here's your chance to join us - click the link in our bio 👍

The rumours are true - we're coming to St. Pauls! Due to open in March and of course we'll be celebrating - here's your chance to join us - click the link in our bio 👍

February 15, 2019 | 506 likes

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Find Franco Manca

You can enjoy our pizza with principles all over the UK, and even in Italy. Dough made fresh on site everyday with specially selected seasonal ingredients. Search our pizzerias to find your nearest branch. Always eat your crusts.

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About us

Once upon a pizza

In 1983 Francos was a pizzeria in Brixton Market owned by, you guessed it, a guy called Franco. By 2008 he had had enough and asked his friend Giuseppe Mascoli if he wanted to take it over. Giuseppe and his friend Bridget Hugo, an artisan baker, took it over calling it Franco Manca, (Italian for “Franco is missing”) in homage to Franco’s hard work.

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Slow fast food

A closer look at our ingredients

Good food takes time. That’s why, since opening our first pizzeria in Brixton Market in 2008, we’ve championed slow-rising sourdough pizza and properly sourced, small supplier, seasonal ingredients. When you eat at Franco Manca, you support people working close to the land. Small farms = Big taste It’s good to know where the things on your plate come from.

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