Want a real, authentic Neapolitan pizza in London? We feel that good dough, quality ingredients, and a good cooking method are what make great pizza at Motherdough.

Here, at London Dock, Wapping, we combine 72-hour naturally fermented sourdough with a wood-fired oven and ingredients from Naples.

 In this guide, we will tell you what makes Neapolitan pizza so special, the role of sourdough, what you should expect to find in a London pizzeria and why we would love to see you at Motherdough.

What Makes a Pizza Truly Neapolitan?

Authentic Neapolitan pizza will feature a soft centre, a light crust and a minimal amount of toppings. The dough is stretched by hand and baked for a very short time at a very high temperature, resulting in a tender base that is charred around the edges.

The texture and flavour are what we try to get at Motherdough with our wood-fired oven. We use good ingredients and don't add on too many toppings.

What should you look for when ordering Neapolitan pizza?

• A light, fluffy crust: The sides should lift off the dough during baking.
• Tender centre: The base should be soft, not dry and crunchy.
• Fresh ingredients: Fresh ingredients enhance the flavour of the dough.

Look at our Motherdough pizza menu to see what we serve.

Is Neapolitan Pizza the Same as Sourdough Pizza?

Not exactly. Neapolitan pizza is a traditional Italian pizza style, and sourdough is the method of dough fermentation with naturally occurring yeasts and bacteria.

The two can go together in harmony. Our dough is fermented naturally for 72 hours to help develop the flavour and texture. That is why it's an ideal choice for anyone looking for a sourdough pizza in London.

If you want to know more about our approach to pizza, visit our About Us page.

Where Can You Find Authentic Neapolitan Pizza in London?

If you're looking for the best Neapolitan pizza in London, don't just consider the fillings. Look at the way the dough is made, how the pizza is cooked and if the ingredients are carefully selected.

Our offices are in London Dock, Wapping, close to Tower Bridge and St Katharine Docks. Some of the items on our menu are favourites like Wild Fire pizza, truffle and wild mushroom pizza and burrata pizza. Need something sweet for dessert? Our tiramisu and Nutella calzoncino are great finishing touches.

When you come to this part of London, are you looking for pizza napoletana near you? Get directions to Motherdough on Google Maps and come and see us. 

How Long Should Pizza Dough Ferment?

The flavour, texture and structure of a pizza are influenced by the fermentation time. Extended fermentation will allow the dough to develop more complex flavours and may aid digestion for some people, but not all.

The dough is allowed 72 hours of natural fermentation before it is taken to the wood-fired oven.

Looking to try your new favourite pizza in London? Explore our menu and reserve your table at Motherdough. Welcome to London Dock, where we'll be serving freshly baked Neapolitan pizza.