If one trend defines London’s pizza scene in 2025, it’s the slice. Long a staple of New York’s late-night culture, pizza by the slice has become the city’s latest food obsession – casual, fast and cool.

Part of the appeal is its immediacy. A slice can be lunch on the go, a post-night-out snack or the centrepiece of an afternoon catch-up. It’s democratic – cheaper than a full pie but still indulgent – and fits perfectly into London life: mobile, flexible and just the right amount of messy.

There’s also a sense of cultural crossover. Slice shops channel a certain nostalgic Americana – neon signs, 22-inch pies, red plastic cups – but they’re grounded in London’s own creativity. They’ve become places to linger, not rush: spots where you can grab a slice and a glass of natural wine, and stay for another. It’s no longer about fast food; it’s about fast flavour.

One of the most exciting developments is happening at The Marlborough, the newly restored Mayfair pub now home to Crisp Pizza. After a decade in Hammersmith, Carl McCluskey’s cult favourite has relocated to the West End, partnering with the team behind The Devonshire – Charlie Carroll, Ashley Palmer-Watts and Oisín Rogers. Having outgrown its original home, Crisp’s move marks a new chapter for one of London’s most celebrated pizza makers. 

Meanwhile, east London continues to lead the charge. Vincenzo’s, which made its name with its NYC-style pizzas, is expanding into Shoreditch next month with a new by-the-slice concept. “It’s not really been done in London before, so we’re excited to be bringing Vincenzo’s slices to Shoreditch this November,” says Tom Vincent, founder. “I also think slice shops are a great way to make the most of the location you’re in. It needs to make sense – an area like Shoreditch where thousands of people walk by day and night – the slice shop offers a convenient way to enjoy pizza.”

For chefs, the slice model offers freedom to experiment too – think seasonal toppings, half-and-half creations and doughs that evolve with the weather. For diners, it’s a low-commitment way to explore: grab a couple of slices, mix styles and move on. In short, pizza by the slice isn’t replacing London’s sit-down institutions – it’s complementing them. It’s the new, street-level expression of the city’s enduring love affair with dough, sauce and cheese.

What makes London such an exciting city for pizza right now? According to Francesco Macri, head chef at cult favourite Alleycats, it comes down to creativity and confidence. “London is one of the most exciting cities in the world for pizza because it’s fearless. Here, Neapolitan sits next to Roman, Sicilian next to Detroit-style, and people mix techniques without apology. It’s a melting pot but with respect for tradition. I love discovering small pizzerias in unexpected neighbourhoods, especially in places like Brixton, where the energy is raw and young chefs are experimenting freely. There’s real creativity in the air, and collaboration, too. It’s not about competition anymore; it’s about growing the craft together.”

That sense of collaboration – and fun – runs through much of London’s new wave of pizza spots. Leading a kind of quiet rebellion is Jake Bucknall, whose DFOR100 cleverly combines two of the capital’s most popular dining trends: supper clubs and pizza. It’s more than just a pizzeria; it’s a social hub. Between singles mixers, summer garden parties and DJ-led late nights, DFOR100 feels more like a community than a restaurant – with exceptional pizza at its heart. “I’m always high on my own supply,” says Jake. “There’s the obvious legends, but Kit Delamain’s style for Circus Pizza looks good.” And what makes a great pizza? “There’s lots of reasons but like all things, if you don’t have to think about it – you immediately say ‘mmm’ in 0.1 seconds and it doesn’t have to grow on you.”

Tom Vincent of Vincenzo’s shares that passion for the craft – and for celebrating others in the scene. “In London I love Dough Hands (its tuna pizza is out of this world), Crisp Pizza and Lenny’s Pizza. In the US, I have some incredible pals who have taught me so much about the craft of pies before I launched Vincenzo’s – Patsy’s in Harlem, Chrissy’s Pizza, Best Pizza by Frank Pinello in Brooklyn, Al Santillo in New Jersey. My all-time favourite? Mama’s Too – it’s the best square pizza in the world. The vodka sauce pie is my favourite. It’s perfectly executed – from the sauce to the dough and the cheese – it’s airy yet with a crispy bottom. Just the best.”

London’s pizza scene is now booming – and there’s something to suit every taste. Whether you’re after a late-night slice or a slow-proofed Neapolitan masterpiece, the options are endless. From the enormous half-and-half pies at Bad Boy Pizzeria, to Rudy’s, the Manchester-born export now thriving in London, and Ria’s, whose all-day Detroit-style pizzas and natural wines draw queues onto the pavement year-round – there’s never been a better time to grab a slice.
 

Visit DinnerForOneHundred.com, VincenzosPizzas.com, SlayerNottingHill.com & AlleyCatsPizza.co.uk