So what makes Santa Maria worthy of London’s best pizza according to Time Out, The Guardian, Evening Standard and “all the Neapolitans in London”?
It’s a combination of the two owners, Angelo and Pasquale’s passion for fresh ingredients and traditional Neapolitan methods. The dough is left to rise for 24 hours before being hand formed into shape. After 90 seconds in the pizza oven the dough forms a thin, elastic base which is tasty enough to eat alone. But that would be silly, when you can top it with delicious imported traditional Italian ingredients. We love the simplicity of the Santa Bufalina, made with hand crushed tomato sauce, expertly cut buffalo D.O.C mozzarella, extra virgin olive oil, Parmesan and fresh basil, allowing every flavour a chance to shine.
Another firm favourite is the San Daniele, a feast of Italian mozzarella, cherry tomatoes, Parma ham, wild rocket, shavings of parmesan, extra virgin olive oil and fresh basil. Or why not try one of the ‘white pizzas’ on the menu, which leaves out the tomato, offering the culinary limelight to a range of flavours such as Italian mozzerella, neapolitan sausage, friarielli (wild broccoli) and chilli flakes, which you’ll find in the form of the San Giuseppe.
With pizza this good, it was only a matter of time before Santa Maria outgrew its small but perfectly formed home. However, instead of moving out, Santa Maria has spread her wings by expanding into the much loved Red Lion pub next door. Meaning now you can enjoy your drinks with your pizza, instead of drinking too much waiting for a table in the restaurant!
So whether you’re a Santa Maria traditionalist and stick to Santa Maria's small but perfectly formed restaurant, or choose to follow the aroma towards the Red Lion, one thing's for sure, the pizza still tastes amazing where ever you eat it!
15 St Mary’s Road,
Monday to Sunday
Noon - 10:30pm
Take Away available