Pizza East, Italian restaurant in London Fields, Hackney
Pizza East sits on the top floor of Netil House and makes Neapolitan pizzas from dough that ferments for 48 hours before baking in high-temperature ovens. The kitchen uses specialized equipment designed to achieve traditional results with every batch.
The place was created through partnership with Enzo Coccia, a Neapolitan master who had set international standards for traditional pizza making. This connection brought authentic techniques to London.
The place sources ingredients from neighborhood producers, supporting local makers and craftspeople who supply everything from cured meats to plant-based alternatives.
The restaurant sits in central Hackney with good public transport connections nearby, making it straightforward to reach by train or bus. Booking ahead is recommended, especially on weekends, as the dining room fills up quickly.
Each pizza bakes for only 60 to 90 seconds in specialized ovens, creating the characteristic speckled crust patterns that define the style. This brief baking window is what makes the crust both crispy and soft inside.
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