In recent years, however, the capital has seen an influx of pizzaioli serving up Neapolitan-inspired pies that prove the validity of Alexandre Dumas’s timeless 1873 summary of the dish: “Pizza is a sort of flat bun… At first glance it seems simple, but on closer inspection it is seen to be really complicated.” Sign up for one of Bread Ahead’s brilliant pizza workshops – or read on for our guide to the best pizza in London to try now. Nicknamed “Bri-talian” pizza by its chef and owner, Andrea Asciuti, who also founded 081 Pizzeria, the pies at Connie’s are both light and crispy, spread over 48-hour fermented dough and sprinkled in seasonal ingredients.