Pizza at Grasso, Soho

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 were sure we wanted to include pizza on our menu. And so we spent some time tweaking and developing the dough until we were happy with it.

With six options available, we have 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.

Below, we’ve given a run down of each pizza on the menu, a look at the ingredients, and shared a photo, so you know what to expect.

For allergen information, please visit here.

And don’t forget to check out our full menu, here.

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.

Cheese Pie

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.

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.

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?

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.

New New Yorker

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.

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

 Pizza FAQs

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

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

    However, if you have a serve allergy, it might be best to avoid pizza as 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.

Grasso, Dean Street, Soho

We’re an independent, family-owned restaurant, serving Italian American food 81 Dean Street, in Soho, Central London.

We’re a short walk from Tottenham Court Road and Oxford Circus Tube Stations, and are not far from Piccadilly Circus, Leicester Square, Fitzrovia and Mayfair.

In addition to pizza, we also serve a rang of pastas, and we make all our sauces by hand, and in house, every day. We also have a selection of starters, including our popular mozzarella sticks, chicken parm and Caesar salad, and desserts are made each morning by our mamma.

We’re open from 12 noon, five days a week, Tuesday to Saturday. And although we do accept walk ins, we’d advise booking, just to make sure.

Things to do in Soho

Having grown up in London, we’ve spent a lot of time in and around Soho, and so feel we can provide a few tips as to what we think are good, and fun things to do.

First things first, is to put your phone away and stroll around, and enjoy the area for what it is. Look up, and look around, and enjoy the variety of shops, bars, and open spaces around you.

There’s a few green spots such as Soho Square and Golden Square, and there’s some interesting buildings and sites to see.

Soho has a large number of boutique and independent shops, so stay off Oxford Street, and check these out instead.

If you like music, and buy records, then head down to Dean Street, where you’ll find Sister Ray, Reckless Records, and the Sounds of the Universe on Broadwick Street.

Rough Trade and Phonica are also worth checking out, and are just a few minutes away.

Misan Fabrics on Dean Street is a family owned treasure trove materials and they’ve been supplying some of the world’s most famous designers in fashion, film, TV and theatre for more than 40 years.

If you get thirsty, and fancy a drink, then Bradley’s Spanish bar on Hanway Street has some character and a juke box, and if you fancy a pint of Guinness then head to The Toucan on Carlisle Street.

For a light night cocktail The Pink Chihuahua on Brewer Street is a fun, late night spot, and they do some decent tacos to soak up the drinks too.

We’ve put together our full list of the best things to do in Soho, here.