ORO di GRANO Neapolitan Pizza & Pasta

You'll smell the wood-fired oven before you even spot the narrow frontage on Whitechapel. Inside, it's all exposed brick and warm lighting, with the kind of bustling energy that comes from turning out genuinely excellent pizza at prices that won't bankrupt you. The dough gets the full 48-hour slow fermentation treatment, resulting in those coveted puffy, charred edges that proper Neapolitan pizza demands. Their Margherita is textbook perfect – San Marzano tomatoes, creamy buffalo mozzarella, and fresh basil that actually tastes like something. The pasta holds its own too, with silky cacio e pepe that's become my Tuesday night ritual when I can't be bothered to cook.