Inside Short Road

Short Road Pizza was born during lockdown 2020 on Short Road, Leytonstone, when founders Ugo and Kate moved into the neighbourhood and started baking pizza to connect with their community. With everyone stuck at home, Ugo perfected his pizza dough recipe and invited neighbours to try his pies, donating the profits to their local food bank "Eat or Heat." What began with a single garden oven quickly grew as word spread, expanding from street-side baking to kitchen takeovers, pop-ups, and private catering, even making it to weddings.
Along the way, we teamed up with chef Jack Knight and Riccardo Demuru, constantly pushing the boundaries of flavour and technique.

In 2024 we brought the buzz to The Three Colts Tavern in East London, taking over the kitchen with a menu that fuses Italian-American classics with a modern European twist.
Inspired by Ugo’s Nonno Gigi, we’ve perfected his signature "a bocca o forno" (on the edge of the oven) technique to deliver a crispier, lighter, and thinner pie that blends Romana-style, NYC zero flop, pizza with slow-fermented biga dough, guaranteed to stand out.
In 2025 we’ve opened where it all began, in Leyton, at the iconic William The Fourth pub.

In November 2025 we were crowned National Pizza of the Year and early in 2026 we made it to Third Best Pizza In The World according to TimeOut magazine.