King's Cross

All I want for Christmas is… raguuuuuuu (and a little diva behaviour!) 🍕🎤🪩 We got festive with Mariah and put our guests’ pizza-making skills to the test while serving up plenty of Christmas Ragu Pizza. Enjoy our festive menu in all pizzerias now.

We hit the streets with our Christmas Ragu Pizza to put it to the ultimate test 🍕🎤 The verdict? We’ll let them do the talking… Try it for yourself, now available in all pizzerias. 🎄

Napoli to Munich: 1,500km, eight stops and three very tired Fiats. We made it. We’ve got the flour, the tomatoes, the mozzarella, the anchovies, the prosciutto, the Prosecco and the furniture. And one of the Fiats is now parked inside the restaurant 🚗🍕 Pizza Pilgrims Munich is open. Leopoldstraße 56,...

The final challenge: 10 minutes and €50 to find something for the new Munich pizzeria. One of us went more than double over budget. One of us bought half the shop. And the winner was… a Bialetti moka pot ☕ There are challenges at every stop. Catch them all on...

You asked, Dom has Delivered… It’s BACK! All I want for Christmas is… RAGU 🍕🎄 Come and see what all the fuss is about. Available now in all pizzerias.

It’s the final day. We design our pizzerias to feel like you’re in Italy, so before crossing the border, we went bargain hunting at a mercatino: a proper Italian secondhand shop. Then Dom made lunch on the border: smoked ham, potatoes, cheese, all in one pan. Proper mountain food for...

One year, two legends, what's not to celebrate in Manchester 🍕 The Crafty Grandad brought together good pizza, good people and two local legends: @grandads_sausages and @thecraftycheeseman_. If you haven’t tried the pizza yet, consider this your nudge.

This is not the £5 stuff. After a biblical rainstorm, we made it to the vineyards at La Contessa, where all the Prosecco for our spritzes comes from. Francesca showed us the vines, which are picked by hand, five people at most to a row. Then we took a few...

Pork, salt, time, and 18 months of patience. That’s Prosciutto di Parma DOP. We learnt to slice it thin enough to read a newspaper through, then went to Pig Town to make La Principessa for the mayor 🐖 Next, Napoli to Munich goes over the Alps. In collaboration with @Gozney

After a hair-raising convoy through Rome at rush hour, we went to Roscioli to learn the perfect carbonara. Next up: Parma. In collaboration with @gozney

The Rolls Royce of mozzarella: Mozzarella di Bufala Campana DOP. It’s milk at 5am and on a pizza by 5pm. That’s all three of the big ingredients. Napoli to Munich heads north from here. In collaboration with @Gozney

Cetara has been fishing anchovies for 1,000 years. They’re caught, salted and filleted the same day, then left for eight months. Then we asked Pasquale the fisherman if we could make a pizza on his boat. He said yes 🐟 Next stop: mozzarella town. In collaboration with @Gozney