Franco Manca review: Trying the Leeds pizzeria that claims to cook its pizzas in the 'world's greatest oven'

By YEP Reviewer
Published 16th Jan 2022, 11:45 BST
Watch more of our videos on Shots! 
and live on Freeview channel 276
Visit Shots! now
London pizza joint Franco Manca has been a hit with foodies in the Capital for some time and opened its first Leeds restaurant in 2019.

Famed for its freshly baked sourdough bases and gourmet toppings, the chain cooks pizzas in what it claims is ‘the world’s greatest oven’ - a Gozney.

The Franco Manca recipe, developed by founder Giuseppe Mascoli, involves proving slow-rising sourdough for 24 hours before baking at 450C for just 60 seconds, promising a soft and easily digestible crust that’s crispy on the outside and fluffy inside.

Hide Ad
Hide Ad

I am very particular about my pizza - the sight of a thin crust makes my toes curl - so I decided to visit the Trinity Street restaurant to see what all the fuss is about.

The Franco Manca recipe, developed by founder Giuseppe Mascoli, involves proving slow-rising sourdough for 24 hours before baking at 450C for just 60 secondsThe Franco Manca recipe, developed by founder Giuseppe Mascoli, involves proving slow-rising sourdough for 24 hours before baking at 450C for just 60 seconds
The Franco Manca recipe, developed by founder Giuseppe Mascoli, involves proving slow-rising sourdough for 24 hours before baking at 450C for just 60 seconds
Read More
The Golden Beam review: Here's what I thought of my drinks at the £3.2m new Head...