All about our: artisan pizza
Pizza is recognised the world over as a signature Italian staple, and even though our very own Gennaro Contaldo will argue that the pizza we know and love isn’t strictly Italian, we know you love it, and we love it regardless. That’s why we’ve introduced glorious sourdough pizzas to the Jamie’s Italian menu. Like everything we do, we knew that if we were going to make pizza, it had to be the best pizza possible, so we’ve got an expert dough producer, who we really trust, to make our own-recipe dough for us, meeting our exacting standards.
The sourdough pizza base is then hand-stretched and topped to order in the restaurants. The toppings we serve are a selection of some classics done really well and some of Jamie’s favourites. But whatever the topping, we use ingredients that Jamie has discovered himself from artisan producers in the UK and Italy – like Cobble Lane Cured who provide the spicy meats for The porkie, and our exclusively imported mozzarella that melts so satisfyingly on our Julietta.
The meaty pizzas on our menu are topped with cheese from our friends at Westcombe Dairy in Somerset. They made it especially for Jamie when he called up Westcombe’s chief cheesemaker, Tom Calver, looking for a cheese that would be divine on top of a thin, crispy pizza. The result was Westcombe Jacks – a mild, stringy and delicious Cheddar.
We don’t do things by halves at Jamie’s Italian, so you know that whichever pizza you go for – from the Truffle shuffle with its rich truffle cream and smoked mozzarella to the Gennaro’s spicy sausage that really packs a punch – you won’t be disappointed.