Doctor Dough
A pizzeria that exists because its founder could no longer eat the pizza he wanted. Sonay Ali built the dough during recovery from Crohn's disease, and the 72-hour poolish fermentation is not a flourish borrowed from the Neapolitan playbook but the thing the place was designed around — a base light enough to eat daily. London has plenty of New York slices; what is unusual here is a dough programme with a stated reason for every hour in it, and a maker who cooks every pizza himself rather than writing a recipe for someone else to run.
No photograph published for Doctor Dough yet.
Why it is here
A pizzeria that exists because its founder could no longer eat the pizza he wanted. Sonay Ali built the dough during recovery from Crohn's disease, and the 72-hour poolish fermentation is not a flourish borrowed from the Neapolitan playbook but the thing the place was designed around — a base light enough to eat daily. London has plenty of New York slices; what is unusual here is a dough programme with a stated reason for every hour in it, and a maker who cooks every pizza himself rather than writing a recipe for someone else to run.
What to order
The white pie, with rosemary, garlic and mozzarella, or the New Haven — the one pizza here that is not New York-style.