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This low-key pizzeria in Hoxton Square is all low lighting and distressed walls, resulting in a subtle, underground vibe. Differing from most pizza places in London, here the bases are cooked first and cut into slices, and then the toppings are added, with the idea being that the flavour of some toppings can be compromised by heat. On our visit we started out with a gooey helping of burrata, then (as suggested by the knowledgeable staff) mixed and matched one cheese-based and one tomato-based pizza. A topping of prosciutto di parma was soaked in an orange-infused oil, the zestiness unexpectedly complementing the meat. The spicy pork sausage with tomato and black pepper also went down well, but we can’t help thinking that overall, toppings would have worked better if they had been cooked through in the oven, with the pizza. While it doesn’t quite top the standard pizza procedure, Radio Alice makes for a worthwhile alternative. Expert gelato, reasonable prices and a focus on the organic also add to its appeal.
Radio Alice is a new pizzeria opened in Hoxton Square. The approach to serving pizza is unique. The results are delicious.Pizzas are a bit different here. The base – made with tipo 1 flour and wild yeast left to ferment for 24 hours – is denser than most pies, with a more raised and puffier rim. It’s a crisper base too. There’s a nice crunch when you bite into it though the cheese is still melty/gooey and the bit of base that meets the sauce stays moist and soft.Ordering a pizza here is a little different too. To quote the menu:Our pizzas are created the way we believe they should be...
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