Panzo, which opens this autumn, offers individually sized pizzas, made with double cooked lighter dough and a choice of toppings a concept inspired by the Neapolitan panuozzo sandwich - using charred wholewheat dough from the oven - which will also feature on the menu.
Founder Anna Skigin has partnered with Eccellenze Campane, the agricultural centre in Naples to create the concept, writes BigHospitality's sister publication MCA Insight.
A selection of daily salads and plates of mezzo will also be served. Dessert will comprise pastries alongside Italian classics such as Tiramisu and produce from Eccellenze Campane will also be available to buy.
Skigin said: “The inspiration behind the dough came from the panuozzo, a Neapolitan pizza sandwich done by Luca Manzi of the Manzi brothers, considered to be amongst the best artisan makers of panuozzo in Naples.
"This is the stage at which the idea for Panzo was born. I noticed that so many pizzas in London focus more on the dough over the ingredients and flavours on top. I wanted to create a pizza that wasn’t so heavy without compromising on flavour, concentrating on the ingredients and produce used. Exmouth Market was the perfect location, I love the local vibe, and it’s a true food lover’s paradise.”