Franco Manca is the sourdough force to be reckoned with, the ‘local pizzeria’ fiercely growing to over 50 stores and counting.
Originating from a singular restaurant in Brixton Market by Giuseppe Mascoli, Franco Manca has even taken its pizza back to Italy, with another store opening in the Aeolian island of Salina.
Franco Manca required a reliable oven and trialled many ovens before finding a partner in Gozney. Meeting the strict criteria set by the brand, their Gozney Oven offers Franco Manca an authentic, high heat oven environment that also offers unbeatable efficiency and product longevity.
Believing that their oven is the heart of each restaurant, the pizzeria chain have their own custom dome shape, finished with their own unique mosaic finish.
Each Franco Manca Gozney Oven is in operation at over 500ºC for nearly 12 hours a day, everyday of the week.
Offering sourdough pizza, Franco Manca’s unique pizza offering sees dough ‘slow-risen’ over a minimum of 20 hours, it is then hand stretched by specialist artisans from Naples and placed into a hot Gozney Oven for a swift 40 second cook.
