Big ‘Za
Our pizza is New York style, meaning we make it thin, crisp, and big. We serve in 14″ and 22″, as well as some ‘za by the 22″ slice.
Our dough is made in-house using 100% British flour from our friends at Shipton Mill, and is made to a recipe perfected by our founder, Jonny, following his sojourns to the Big Apple over the years. These trips also influenced the types of pizza we cook in our carbon-neutral ovens: the best ingredients, cooked with care and attention.
Nell’s Pizza is available at Common in the Northern Quarter, The Beagle in Chorlton, and now at Nell’s New York Pizza & Bar at Kampus – offering NYC inspired pizza pies. Book a table here.