Pizza at Grasso

Like most kids, we grew up with a real love for pizza — whether it was a Roman style on a visit to the local Italian restaurant, or a pepperoni one delivered direct to the door as a Saturday night treat.

So when creating the menu for Grasso, we sure to include pizza on our menu. With six options available, we decided to keep our pizza menu short. That way we can focus on using the freshest and best quality ingredients, and sending out pizzas that we’re proud of.

For allergen information, please visit here.

Man tossing pizza dough in a kitchen
A man in a red chef's hat and striped apron prepares pizza on a marble countertop, with several pizzas topped with meat and cheese, and puff pastry with herbs nearby.

How we make our pizzas

We take pizza seriously. Our pizzaiolos make dough every morning, and then store it at a set temperature to ferment for 48 hours before we’re ready to serve it to our customers. This method of cold fermentation allows the dough to develop a deeper flavour, and a better texture profile — resulting in a pizza base which is both crispy and chewy.

The old debate about cooked or uncooked tomatoes still boils on, but for us, it depends on the dough, cheese and toppings. Our tinned tomatoes are imported from Italy, and we add fresh basil and seasoning to give them more depth.

We use an double decker, electric oven, which can cook up to 16 pizzas at a time. We believe electric ovens are more precise with their temperature controls, meaning that the pizzas we send out of the kitchen are consistent. That way, we can serve them just how we want — every time.

Our dough is vegan, and vegan cheese is available — just please ask when placing your order.

Our pizza menu

Cheese Pie

Two people holding plates with pizza, one with a classic round pizza with basil and cheese, and the other with a rectangular pizza with cheese, tomato sauce, and basil.

If you’re like Kevin McCallister and like to keep it simple with a cheese pizza, then this is the one for you. Our Cheese Pie is a pizza in its purest form. Dough, tomatoes, cheese, basil, and a touch of olive oil.

Ingredients:

  • Our 48 hour cold fermented dough

  • Grasso’s pizza sauce

  • mozzarella

  • Parmesan

  • basil

  • olive oil

People often ask if they should use their fingers or a knife and fork to eat their pizza. Personally, we think hands are the best option, but feel free to eat as you please. Nobody really minds, and they definitely shouldn’t care.

Person removing a slice of pizza from a white plate on a dining table with other plates, glasses, and a red lampshade.

Meatball Melt

For when you don’t fancy spaghetti, but still want all things meaty, then it’s Meatball Melt time. Not only do we use the same meatballs that you’ll find in Mom’s Spaghetti, but also some imported Italian fennel sausages.

Ingredients:

  • 48 hour cold fermented dough

  • imported Italian tomatoes for the sauce

  • mozzarella

  • house meatballs, prepared by mamma

  • imported Italian fennel sausage

  • Parmesan

  • olive oil

We think that a little bit of our homemade chilli oil really finishes this off. So if you like it hot, make sure you ask for some when ordering.

A pizza chef wearing an orange apron and red hat preparing pizzas in a commercial kitchen. The chef is leaning over a granite countertop with pizza ingredients and ready-to-bake pizzas in front of him.

Eggplant Parm

If you’re looking to cut down on your meat intake, and incorporate a bit more veg into your life, then the Eggplant Parm might just be up your street. We roast eggplants with garlic, and finish with our homemade pesto, and a parmesan crumb.

Ingredients:

  • Grasso’s 48 hour cold fermented dough

  • tomato sauce

  • mozzarella

  • garlic-roasted eggplant

  • Parmesan crumb

  • homemade pesto

  • olive oil

With all that eggplant, pesto and tomato sauce, surely this counts as five of your five a day?

People gathered at a dinner table with food and drinks, while a server holds plates of pizza.

Pepperoni Passione

We have a passion for pepperoni pizzas, and this might just be our biggest seller. As well as juicy slices of imported pepperoni, we add a touch of chilli and some hot honey, meaning party time for all the different taste bud receptors.

Ingredients:

  • Grasso’s 48 hour dough

  • Homemade sauce with Italian tomoatoes

  • mozzarella

  • Italian pepperoni imported from

  • chilli

  • hot honey

  • olive oil

No prizes for guessing the inspiration for this pizza’s name.

People enjoying a meal at a restaurant, sharing pizza, spaghetti, and drinks, with some giving thumbs up.

The New New Yorker is another plant-focussed pizza, with woodland mushrooms and marinated artichokes. We also make our own confit garlic, which results in a milder and slightly sweeter finish.

Ingredients:

  • Grasso’s 48 hour dough

  • tomato sauce

  • woodland mushrooms

  • marinated artichoke

  • confit garlic

  • mozzarella

  • finished with parmesan

If you’d like a pure plant-based pizza, just let us know, and we can use vegan cheese.

New New Yorker

A table with a pizza topped with arugula and cheese, a plate of fried mozzarella sticks, two drinks with lime and cherry garnishes, a glass of water, and some empty plates.

The VBR

Vodka sauce, Burrata, and Rocket — the Grasso VBR.

Ingredients:

  • 48 hour cold ferment dough

  • house vodka sauce

  • burrata, imported

  • fresh rocket

  • Parmesan

  • olive oil

Top tip: a popular addition to the VBR is Parma ham

More than pizza

In addition to pizza, we serve freshly prepared pasta, and Italian-American classics. All (both) desserts — all made in house and fresh, daily by our mother.

A person preparing a salad in a kitchen, pouring dressing onto a bowl of chopped lettuce while another person stirs the salad. There are various kitchen utensils and ingredients on the counter.
food menu
A bartender in a red jacket is pouring a drink from a green bottle into a metal shaker behind a bar counter, with various glasses and bar tools visible.
drinks menu
A young person in a colorful checkered shirt at a restaurant counter, with dishes of food and a person with glasses and a red shirt behind the counter.
about us

  • "Will definitely recommend and come back. Hot honey on the pepperoni pizza is a must!!"

    Julie

  • "My partner had the VBR pizza and was very pleased. Would definitely reccomend."

    Evie

  • “LOVE LOVE LOVE this place. From the vodka pasta to the doughy pizza and gooey puddings.”

    Martyn

  • "The hot honey pepperoni pizza was a highlight.""

    Kassandra

  • "Pizza was absolutely delicious, definitely recommend!"

    Fatma

  • "The pizza was one of the best I've ever had (I've had pizza in Italy, NYC, and plenty in London)."

    Daneil

  • "From New Jersey - this place hit home for me. Food was so amazing and big portions."

    Adil

  • "The pepperoni pizza was 10/10"

    Sarah

  • "Super tasty food. Staff are so warm and friendly. Nice chilled atmosphere."

    Katie

  • "The pizza tasted New York style with a crispy base and a good amount of sauce."

    Hiren

Pizza in Soho at Grasso, Dean Street

 

Looking for pizza in Soho? Then swing by and pay us a visit at Grasso - a family-owned Italian American restaurant serving up fresh, made-to-order pizzas, pasta, and more.

You can find us on Dean Street, in the heart of Soho.

If travelling by Tube, you have a choice of nearby Tube stations, including Tottenham Court Road and Oxford Circus, while Piccadilly Circus and Leicester Square are both just ten minutes walk away.

We’re just off of Oxford Street, and close to Regent Street, Marylebone, Fitzrovia and Covent Garden.

We’re open five days a week, and are closed Sunday and Monday - so pay us a visit if you’re after a pizza in Soho.

Grasso pizza FAQs

  • Yes, our pizza bases are vegan, and contain just water, 00 flour, yeast, and salt. Completely plant based.

  • Yes, we do have gluten free pizza bases available.

    However, if you have a serve allergy, there is a chance of cross contamination due to the large amounts of flour in our kitchens

  • Yes, we do have vegan cheese available. Please notify your server when placing your order.

  • While we would always suggest to eat in, ordering pizza in the restaurant for take away is possible!

  • No, we don’t deliver.

    We feel that our pizza is best enjoyed hot out of the oven, and in the comfort of the restaurant.

  • Yes, we do accept walk ins, but do recommend that you book ahead.

    Especially during evenings and weekends.

  • We're at 81 Dean Street in Soho, Central London.

    We're a short walk from Tottenham Court Road and Oxford Circus tube stations, and close to Piccadilly Circus, Leicester Square, Fitzrovia, and Mayfair.

  • Our Pepperoni Passione is our biggest seller, but we love every pizza on the menu, having tweaked and tuned them till we were happy with what we served.