This place has held the position of being my favourite pizza place for some time. Not only is it on my doorstep (I wish it was even closer), but the pizzas are fantastic everytime.
Pizza Workshop (now with two branches in Bristol) probably looks like another sourdough pizza places that has been trending for the past 5-10 years. I’m not one for trends (cronuts?!) But I can honestly say I have not yet found a better place that has been able to compete with Pizza Workshop yet (in my humble opinion).
Whether it’s the slightly smokey, charcol-y scented sourdough base from their woodfire ovens, or the geniously curated combination of toppings, I just can’t get enough of it.
My current favourite topping combination is their number Two (aubergines, basil, mozzarella and parmesan) and then I like to add nduja sausages to it. That spicy oiliness of nduja and slightly meaty aubergine is cut through by the fresh basil.
No 10 – spinach, pinenuts, ricotta and added anchovies No 8 – Italian sausage, chorizo, nduja and ham
A new combination I tried recently was their current number Ten (ricotta, spinach, pine nuts and red pesto) which I then added anchovies to. The saltiness of the anchovies combined with the woodiness of the pinenuts and the light ricotta is a taste that will make you wanting more.
Yes, you might say that I’m not strictly eating within the true spirit of Pizza Workshop’s carefully curated combinations. But the genius of Pizza Workshop is that their pre-selected combinations and beautifully oven baked base is an art form on its own and versatile enough for you to make it your own.
Ps: they’re still hard at work during these difficult times for businesses. Gives me an excuse to support my local businesses (as if I needed an excuse!)
Happy eating! 🤤
Pizza workshop @pizzaworkshop
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