Pizza Pilgrims (Dean Street, Soho)
Pizza Pilgrims began as brothers Thom and James Elliot's street-food van on Berwick Street market after a research trip to Naples, and put down permanent roots at Dean Street in August 2013 — confirmed on their own site today ('Dean St will always hold a special place in our hearts'). Andy Hayler's 2013 review, written within weeks of opening, describes the founders' own hand-built wood oven and a 500°C, 50-second bake; the company's own site now describes a double-fermented dough baked at 500°C. It is one of the originators of London's street-food-to-pizzeria wave the Guardian's 2024 trend piece credits with the city's current pizza boom.
No photograph published for Pizza Pilgrims (Dean Street, Soho) yet.
Why it is here
Pizza Pilgrims began as brothers Thom and James Elliot's street-food van on Berwick Street market after a research trip to Naples, and put down permanent roots at Dean Street in August 2013 — confirmed on their own site today ('Dean St will always hold a special place in our hearts'). Andy Hayler's 2013 review, written within weeks of opening, describes the founders' own hand-built wood oven and a 500°C, 50-second bake; the company's own site now describes a double-fermented dough baked at 500°C. It is one of the originators of London's street-food-to-pizzeria wave the Guardian's 2024 trend piece credits with the city's current pizza boom.
What to order
Margherita, or the nduja pizza singled out by Young & Foodish's London pizza survey.