FOREST HILL | SE23
Sourdough pizza made its way to Forest Hill in December 2015 in the form of BOnA, and let's all thank the powers that be for that.
Cooked in a traditional wood-fired oven, the bases are made from hand-stretched dough with a tantalising resistance to the bite, topped with terrific flavour combinations. There are a couple of pizzas which fall below our magic £8 mark but for me, it's the Ventricina (spicy Abruzzo salami), mozzarella and tomato that hits the spot at £7.90.
Traditional and straightforward, there is nowhere to hide with this pizza; the quality of the ingredients speak for themselves. And what they have to say is bloody tasty.
Words and photography | Kar-Shing Tong