Good food matters
Creating beautiful pizza needs great recipes and ingredients. Talented Pizzaiolos. And Pride. The results? A menu that’s mouth-watering to read. But even better to eat.
There, we've said it. We're proud of our pizza. It is a thing of beauty. Great pizza isn't complicated. But it's not easy, either. You have to get everything right. Every day. Every time. Everywhere. No half measures. No corners cut.
Start off with the dough. We've been using the same recipe since we first started, back in 1965. It's our big secret. But it's the only one. Everything else is plain to see. That's why we have open kitchens. They're front and centre for a reason.
Then add the talent. Our Pizzaiolos. They're trained intensively for 12 weeks before you see them. Those stripes they wear? They have to earn them. And when you watch them, you'll see why. Tossing that dough, working that oven. It takes commitment. It takes skill. And it's all for you. Because everything is freshly made. By hand. To order. Each time. And they wouldn't want it any other way.
We admit it. When it comes to our ingredients, we get a little single-minded. Pizza is a simple food. Only great ingredients will do. So we scour the globe for the best suppliers and the finest products.
As you'd expect, they need to be fresh. They have to be seasonal. And provenance really matters. Where does it come from? How was it made? Our obsessive attention to detail really pays off when we find what we're looking for. Great quality foods. Suppliers who feel the same way. We think it's worth it. And we never stop looking.
Then there's our passata. It's essential, of course. Almost every pizza uses tomato sauce. Ours come from Mr Greci. He farms tomatoes near Parma. He has supplied us for 25 years. And every year, in every tin, he places two basil leaves. Not one. Not three. Just two.
And when you're working with the best, you don't mess them around. Great ingredients deserve respect. And that's just what our Pizzaiolos give them. So while the oven warms up (and we're baking our chocolate fudge cakes) they prepare everything they'll need. It takes hours. Because when we say everything, we mean it. Even the garlic. Because chopping it fresh every day makes our garlic bread taste even better.
Sourcing our produce takes ages. The daily prep takes hours. So our menu has lots to live up to. And we're really very demanding. Every item needs to earn its place. If something could be better, off it goes. And off it stays. Until it's good enough to come back.
This can get us into trouble. We get emails. Phone calls. Letters. We sympathise. And we're flattered. But it's always for a reason. And it's what we've always done. Experimenting is in our DNA. Way back when, we introduced pepperoni onto pizzas. We were the first to serve Peroni. So we just can't help it. Change is in our blood. It's the only way to keep improving.
And we have help. Award-winning chefs like Francesco Mazzei. They give our menu super-close scrutiny. Then they add beautiful food of their own. Modern classics like the rectangular Calabrese. And it doesn't stop with pizza. We've also had very special, limited edition gelato, created by the amazing Christian Oddono.
Not forgetting you. You give us great ideas. You push us to go further. It's thanks to you that we introduced our Romana pizza. Extra thin for greater authenticity. Thanks to you we now serve Dolcetti. A smaller dessert, with a coffee. So talk to us. Tell us what you like. Better still, tell us what you don't.
We love beautiful pizza and once you try ours we think you'll love it too.
On a diet? Doesn't matter. Every order is made by hand. For you. So you're in control. Knock out the dough sticks. Change the dressing. Tell us just what you want. It's cool. Really.
Or go light with Leggera. Counting calories is very normal. So why not order normally too? Each Leggera pizza is only 500 calories. (Approximately. Because they're always made by hand.) That's 30% fewer calories than average.
So go ahead, eat out. For just 500 calories. Pinch yourself, it's true. Then there's the kids. Why should they miss out? With us, they don't. They're always welcome. Because small is not forever. One day they'll be big. So why wait? We treat children like mini-adults, with a menu to match. We call it our Piccolo menu. Full of classic dishes, just taken down a notch. Like our dough balls, for starters. They're always a winner. Then there's just enough choice of pizza and pasta to make them feel grown-up. And desserts. Don't forget those. Dough balls with Nutella. Mini chocolate fudge cake. And our special Bambinoccino. Frothy milk served up just like the real thing. And just as delicious.
Kids cooking competition
We’re running monthly cooking competitions encouraging children to cook at home. Find out more.
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