72-HOUR FERMENTATION
Time
Our sourdough ferments slowly for 72 hours, developing flavour, lift and character.
Our story
Dough. Fire. People.
Serious Slice began with one standard: make pizza people return for because the pizza itself is right.
The standard
The pizza comes first.
Serious Slice began with a simple conviction: people should return because the pizza is right. Our sourdough ferments for 72 hours, every base is stretched by hand and each pizza is baked over wood. Toppings are used with restraint. Nothing is added merely to make the menu sound more interesting.
The same standard carries through the rest of the menu, the room and the hospitality around it. We take the pizza seriously. Everything else is meant to be enjoyed.
The daily test
The pizza that keeps us honest.
Tomato, mozzarella, basil, olive oil and the bake. With nowhere to hide, the Margherita tells us whether the dough, seasoning and fire are working. It is not the simplest pizza on our menu. It is the standard for every other one.
What matters
Time. Hands. Fire. Restraint.
STRETCHED BY HAND
Hands
Every dough ball is stretched by hand. Never rolled. Never pressed.
380–400°C WOOD FIRE
Fire
A fast bake over wood sets the base, raises the edge and keeps the centre soft.
TOPPINGS WITH PURPOSE
Restraint
Toppings are chosen and portioned to support the dough, not bury it.
The journey so far
From one neighbourhood to the next.
Where It Began
Our first neighbourhood pizzeria and the place where the Serious Slice standard was built.
Where The Idea Grew
A light-filled city-centre home for pizza, fresh pasta and long evenings around the table.
The Next Chapter
Opening 16 August with the same 72-hour dough and wood fire, with wine joining the table for the first time.