Italian Pizza in Knightsbridge
At ALBA London, pizza is treated with the seriousness it deserves. A wood-fired oven at the back of the open kitchen, twenty-four-hour proofed dough, San Marzano tomatoes, and a signature pizza that arrives crowned with black caviar.
Pizza, properly
Italian pizza is one of the world's most copied dishes and one of its most often mishandled. The good ones live or die by detail: dough proofed long enough to develop flavour, a base hot enough to blister the crust in 90 seconds, ingredients that respect the tradition rather than fight it. ALBA's pizza chef proofs the dough for twenty-four hours; the wood-fired oven runs at the temperature a real Neapolitan oven needs; the toppings come from the same Southern Italian larder as the rest of the kitchen.
The ALBA Pizza
Our signature pizza is the one Wallpaper* mentioned on opening week. Fior di latte mozzarella as the base, soft-scrambled eggs spooned across the top, and a generous crown of black caviar. Available at lunch and dinner, year-round.
Frequently Asked Questions
What Makes ALBA's Pizza Different?
The dough is proofed for twenty-four hours and baked in a wood-fired oven hot enough to blister the crust in about 90 seconds, with toppings from the same Southern Italian larder as the rest of the kitchen.
What is the Signature ALBA Pizza?
A base of fior di latte mozzarella, soft-scrambled eggs spooned over the top, and a generous crown of black caviar. It's available at lunch and dinner, year-round.
Do You Use a Wood-fired Oven?
Yes - there's a wood-fired oven at the back of the open kitchen, run at the temperature a true Neapolitan oven needs.
How Long is the Pizza Dough Proofed?
Twenty-four hours, which is what gives the crust its flavour and texture.
What Kind of Tomatoes Do You Use?
San Marzano tomatoes.
Can I Watch the Pizza Being Made?
Yes - the oven sits at the back of the open kitchen, so the pizza-making is part of the dining room.
When Can I Order the ALBA Pizza?
At both lunch and dinner, all year round.
