Hand stretched, fired hot, cut into eight. No dining room, no waiters, no forty quid bill. Just a very large pizza in about half an hour.
Fourteen pizzas, done properly. A short menu is why the price is what it is and why it lands hot.
Cured in Islington
Cured in Islington
Cured in Islington
Cured in IslingtonTwo things we will not cut corners on, however busy it gets.
Every Fold base is cold fermented for at least three days before it goes near the oven. Time does what extra yeast cannot: deeper flavour, a crust that blisters, and a slice that bends instead of snapping. Quick dough is quicker. It is not better.
The pepperoni, the nduja, the salami: every cured meat on our pizzas comes from Cobble Lane Cured, an independent charcuterie maker in Islington. British meat, cured by hand in small batches.
Meet Cobble Lane →No catering wholesalers. What goes on our pizzas comes from independent producers we know by name.
One deal per order. They run every week, so you can plan around them.
Save £5.50Save £4Save £4Twenty in the office, or fifty at a party. Tell us how many and when, and we come back with what we would send and what it costs, before you give us a single detail. Every big order is 25 percent off, and delivery is included.
Pick a day and we will only show you times the kitchen can actually do. Nothing is charged until we have confirmed it.
No mystery to it. We cut the things you were never eating.
A New York slice is meant to hang off the plate and fold in half. Ours is cut into eight, so a 16 inch feeds two properly or three at a push. Getting on for twice the pizza of the 12 inch, off the same dough, the same day.
New York style pizza, delivered by cargo bike from Archway and Bethnal Green.
Order by phone07908 845159