"Not long ago, those who wanted true Neapolitan pizza north of the A406, had to drive to Manchester. That was prior to mid-July 2018, when this cherished Hampstead pizzeria opened a spacious Barnet branch. Initial resistance to its bendy base compels partners Luca de Vita and Alessandro Betti to revive an old act: Convince skeptical North Londoners that pizza doesn’t have to be crisp and dry. The puffed border of the pizza is as light as a cloud — the antithesis of bloated cardboard pizza. De Vita and Betti are uncompromising when it comes to the composition of their slow-fermented dough as well as in the choice in ingredients and, crucially, pizzaioli. For those who still prefer a cheesy pizza now and then, the five-cheese Annibale is worth a detour, either side of the North Circular." - Daniel Young, James Hansen, Feroz Gajia
