There's a newcomer on the way to Hoxton Square as a pizza restaurant, Circle Pizza Co, comes to Hoxton Square Bar and Kitchen for a permanent residency.
The pizzas all have a sourdough base that's apparently based on a third generation starter dough that once began life 150 years ago in Naples. The pizza dough created is then proofed for a minimum of 24 hours before becoming a pizza. And the chef Tony Kolev - who was a silver medallist at the World Pizza Championship in Rome - will be adding his own sausage recipe - a traditional-style Italian sausage made with fennel and his own top-secret blend of herbs and spices.
As for the pizzas themselves, they include:
- Diavola – Scotch bonnet chillies, that spicy fennel sausage made by the chef, friarielli, fresh mozzarella, Scamorza (smoked cheese) and San Marzano tomato
- Circle Bresaola – A pizzabianca of fresh mozzarella, Bresaola, fresh baby plum tomatoes, baby spinach and ParmigianoReggiano with a drizzling of extra virgin oil.
- Dark Side Of The ‘Shroom - Made using seasonal marinated mushrooms, fresh mozzarella, homemade ricotta cream, sundried tomatoes and San Marzano tomato.
- Capo’s – Calabrian‘Nduja, homemade spicy fennel sausage, salami piccante, fresh mozzarella, San Marzano tomato topped with fresh basil.