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PIZZERIA UPDATE

WE ARE NOW TEMPORARILY CLOSED

Sadly we have had to close all of our pizzeria temporarily, due to current circumstances and government advice.

We are fully focused on getting through this awful period and want to thank so many people for their words of support, kindness and generosity to our teams.

Franco Manca means Franco is missing.
For now he is. But he will be back.

READ FULL UPDATE

HELP US FEED THE NHS

WE NEED YOUR SUPPORT

We have teamed up with the industry to help feed the NHS and raise money for the cause.

We will be making pizza for those working on the front line.

You can help too by donating and sharing.

FIND OUT MORE

How to make sourdough at home

THE FRANCO MANCA WAY

Try our founder Giuseppe Mascoli's sourdough pizza recipe at home, using either a sourdough starter or yeast.

Cook your sourdough by baking in an iron pan, frying in a saucepan or stone baking.

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AWARD WINNING

SOURDOUGH PIZZA

We are proud to have been voted 'Best Value Restaurant' in the Restaurant R200 Awards 2019 and 'Best Family Dining Experience in the UK' in the CDA Awards 2020.

A NEW CHAPTER IN SOURDOUGH

THE FRANCO MANCA APP IS HERE

Introducing our new loyalty app.

Refer a friend to download the app and when they buy their first pizza, you will receive a free drink on your next visit, and you will both get a stamp on us. Bring everyone.

FIND OUT MORESEE FULL T&CS

@francomancapizza

Franco Manca No.7 October

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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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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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