Spring Street Pizza

Michelin-starred chef Tom Kemble applies a 48-hour fermentation process to biga dough here, but the result isn't a delicate tasting menu – it’s a massive, foldable New York-style pie. Located in Arch 32 of Southwark’s Lowline, Spring Street Pizza channels the utility of a classic slice shop within the brick-lined shell of a railway arch. The kitchen is open and the room is usually packed, creating a noisy, high-energy environment where tables turn over quickly. The pizzas are the main event, measuring 18 inches across with a charred, crispy crust designed to be folded. Because of the scale, you rarely order a whole pie just for yourself. The standard move is sharing one between two or three people, often splitting the toppings half-and-half to cover more ground. Options range from fennel sausage to a white pizza with confit garlic and anchovy, though the pepperoni with sweet jalapeños sees heavy rotation. The menu fills in the gaps with snacks like mozzarella sticks and gildas, along with house-made dips – like Green Goddess – specifically for the leftover crusts. Vanilla bean soft serve is the only real decision for dessert. Since the arch fills up fast, booking in advance is the safest way to secure a spot.