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Forno Rosso
Wood-fired pizza on a black peel crossing a bold cream arc

Wood-fired · Hand-stretched · Local

The oven is hot. Bring everyone. 

Airy crusts, bright tomatoes, and big tables in a neighborhood pizzeria built around the fire.

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Dough

48-hour natural ferment

Oven

Burning from noon

Takeaway

Collection until 10pm

01

Our story

Our oven

The simplest pizza takes the most patience.

Forno Rosso ferments every dough slowly, cooks each pie in under two minutes, and keeps the topping list short enough to taste the crust beneath it.

The room is loud, family-friendly, and built around an open oven. Salads, soft serve, and a few cold drinks finish the table.

Fire makes the edge; time makes the dough.
Close crop of blistered pizza beside an open oven
Forno Rosso · In season now
02

The menu

Pizza and friends

Red, white, and a little wild.

Every pie is twelve inches and cut for sharing, though no one will stop you keeping one.

  1. 01

    Rosso

    Tomato, fior di latte, basil

    $16
  2. 02

    Fennel heat

    Sausage, chili, red onion

    $21
  3. 03

    Garden white

    Zucchini, lemon, herb ricotta

    $19
  4. 04

    Coal peppers

    Anchovy, olive, oregano

    $11
  5. 05

    Milk soft serve

    Olive oil, flaky salt

    $7

Gluten-aware dough is mixed separately but shares the oven.

Pizza school

Stretch, top, fire, eat.

Sunday mornings bring twelve guests around the prep bench for dough work, oven practice, and lunch straight from the peel.

Sundays · 10am · Twelve placesJoin pizza school
03

Plan your visit

Find us

70 Brick Lane · East Common

Days
Open daily
Hours
12pm–10:30pm
Good to know
Families are welcome; high chairs and half pies are available.

Reservations

Bring the big table.

Reserve groups of four or more. Smaller tables and the oven rail stay open for walk-ins.

Call +1 555 017 7070Email the host
Forno Rosso — Wood-fired · Hand-stretched · Local