The best pizza I've had outside Naples. The dough has that perfect char, the San Marzano sauce is alive — this is the real thing.
La nostra storia
Born from the streets of Naples
Dodici 12 was born from a single obsession: to bring the true taste of Neapolitan and Roman tradition to London. Not an approximation — the real thing. Our dough ferments for 48 -72 hours. Our San Marzano tomatoes come from the volcanic slopes of Vesuvius. Our mozzarella arrives twice a week from Campania.
Every loaf, every sfogliatella, every bowl of pasta is made by hand — the way it has always been done, the way it should always be done.
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