Pizzeria
Pizzeria da Susy
Founded in 2020 by Naples-born Susanna 'Susy' Di Cosimo after her tour-operator business was interrupted by the pandemic. The dough matures cold for 48 to 96 hours at controlled temperature and bakes in a wood-fired oven; the flour is imported Molino Caputo, the tomatoes San Marzano and the mozzarella di bufala.
Why it is here
Founded in 2020 by Naples-born Susanna 'Susy' Di Cosimo after her tour-operator business was interrupted by the pandemic. The dough matures cold for 48 to 96 hours at controlled temperature and bakes in a wood-fired oven; the flour is imported Molino Caputo, the tomatoes San Marzano and the mozzarella di bufala.
What to order
Marinara — named by Susanna Di Cosimo herself as her favourite pizza on the menu
What we looked at
48-to-96 hour dough maturation at controlled temperature, per the business's own siteImported Molino Caputo flourWood-fired oven producing blistered crustsSan Marzano tomatoes and mozzarella di bufalaNamed chef-founder with a stated Naples upbringing