Long-developed dough recipe sets new London pizzeria apart, owners say
Pizza shouldn't be different, it should just be delicious. That’s the motto of a just-opened pizzeria in London joining the roster of new businesses in the city.
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Pizza shouldn’t be different, it should just be delicious. That’s the motto of a just-opened pizzeria in London joining the roster of new businesses in the city.
“Our difference is our product,” said Keith Brett, co-owner of 8 Piece Pizza and ANNDining, located next to each other at 190-140 Ann St., a couple blocks west of Richmond Row. “Our product is handmade beautiful pizza dough, (a recipe) that we have developed over two years.”
The take-out/delivery-only pizzeria that opened this week is a partnership among Josh Sawyer, owner of Wich is Wich and formerly Beach Boy Burger, and Brett’s partner Sanghoo Park.
The business had been in the works between Sawyer and Brett for more than two years. Their first attempt to have a sit-down restaurant was delayed by COVID-19 and they had to shut down because of restrictions.
AANDING, a dine-in that serves dishes from around the world, kept making pizza from its kitchen throughout the lockdowns to keep staff employed. When a space next door became available they moved in to keep up with the demand and focus solely on pizza.
The place offers three sizes of pie, with 12 pizzas on their main menu – with plans to add more – made with naturally fermented dough and tomato sauce as their base. All pies are made in-house and cooked in a stone oven shipped from Italy.
A gluten-sensitive crust – which the pizzeria highlights is not gluten-free – is prepared with gluten-free flour as an option. Dairy-free pizza made with vegan cheese, vegan pepperoni and vegetables also is available.
One of Sawyer’s specialties – macaroni and cheese with bacon – is part of the menu as an alternative to pizza or as a side. A “tongue-tingling” hot sauce made with a blend of peppers and spices is another product the co-owners make.
Sawyer, who recently closed Beach Burger Boy, said he’s ready to move on.
“Every business is its driving force,” he said. “Pizza is a beast. It’s not as easy as people think it is. It’s a challenge.”
The owners are optimistic and betting on their handmade products to attract customers.
“We just hope that the community receives us well and that people get really good pizza,” Brett said.
8 Piece Pizza, its named derived from the number of slices in each pizza, is open daily from 4:30 to 10 p.m.
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