SERVED AT THE GEORGE & VULTURE
MONDAY TO SATURDAY - MIDDAY TO 3PM, 6PM TO 10PM
soda sourdough pizza the stonemasons arms hammersmith

sourdough pizza

Our dough is fermented for up to 48 hours and then baked in excess of 450°C to make it light on the stomach and give it that signature sourdough tang.

Long ferment sourdough is an ancient bread making method, which breaks down the gluten and starches in the flour to make it easier to digest and the nutrients more readily available.

WICKER MAN
Tomato, mozzarella, pepperoni, nduja, mascarpone & hot chilli honey  
12

NEW BLUE ART
Tomato, mozzarella, gorgonzola, pickled courgette & olives
10

ISLE OF LUCY (Vegan)
Tomato, aubergine, pickled courgette, heritage tomato, garlic oil & pine nuts
9

MARY POPPINS
Tomato, mozzarella, popponcini peppers, aubergine, smoked pancetta & chimichurri
12

CAPTAIN PUGWASH
Mozzarella, anchovies, aubergine, heritage tomato & tarragon
12

BILLY THE KID (Nuts)
Mozzarella, heritage tomato, aubergine, goats cheese & hazelnut basil pesto
10

MARGHERITA
Tomato, mozzarella, basil & olive oil
8

SOURCING

FLOUR
Our dough is made using a combination of organic roller milled wheat and stone-ground heritage grains. We find this combination gives our pizzas rise and strength whilst also being nutritious and flavoursome.  

MOZZARELLA
Ours is made fresh for us in Essex using UK milk.

CHARCUTERIE
Our cured meats come from our friends at Cobble Land Cured. They use grass-fed, free-range animals reared in the UK.  

VEGETABLES
We work with urban gardens and UK producers such as Isle of Wight Tomatoes to bring local, fresh, seasonal vegetables to your pizzas and sides. 

HONEY
We use raw UK honey from Busy Bees, in Stains.