The Italian pals behind Shudehill pasta restaurant The Pasta Factory know their dough – and now they’re proving it with their new pizzeria, Noi Quattro.
The Smithfield Square site serves a simple menu of Neapolitan pizza and cuoppi – cones full of fried street snacks found in the south of Italy.
Two giant, dual wood and gas fired ovens take pride of place in the open kitchen, blasting the slow-proved dough at 400°C for 60 to 90 seconds to give a chewy, charred crust.
The menu features a range of rosse (tomato-based) and bianche (white) pizzas, with toppings ranging from simple marinara and margherita to tris di funghi (San Marzano tomatoes, garlic, porcini, chestnut and portobello mushrooms) and montanara (mozzarella fior di latte, Italian sausage, wild broccoli and smoked scamorza cheese), plus plenty of vegan options.
Diners can sit at the ceramic-tiled counter to watch the pizzaioli at work or test their balance after a glass of wine on the swing-seat table at the centre of the restaurant – the most sought-after spot in the house.
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