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The Art of Great Pizza

Pizza isn’t hard to find these days, but authentic quality pizza is still a rarity in the UK. That’s why we’re dedicated to making the best pizza outside of Italy.

All our dough is freshly made onsite, rested for at least 48 hours and baked in a wood-fired Marana Forni oven (one of the best in the biz). We use a specific technique for each variety too. Result? A slightly fluffy texture that’s perfect for ripping, and makes the ingredients shine.

Our Bases


A wholesome crispy base made with a blend of different cereals; including spelt, oat, wheat germ, rice flour and flax.


A soft, easily digestible base made from low-rising sourdough.


An extra crispy base made using flour from land with biologic plantation.

Black dough

A healthy option made with vegetable charcoal, known for its detoxifying properties (even the ancient Egyptians were fans!).

Gluten free

Available on selected pizzas.

Toppings, meanwhile, are specially selected and imported direct from Italy - from extra virgin olive oil to premium pancetta and cheese from a small artisanal dairy farm. And our tomato sauce recipe comes is one of our nonna’s secret recipes (we also offer pizza without tomato).

There’s plenty to choose from on our menu - from classics to calzone and the slightly more unusual - but you can be sure we put 100% into each and every one. After many years perfecting our pizzas, we’re proud when Italian guests tell us they’re transported back to Italy.

Discover the true art of pizza at Crust.

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