Founded in 2015 in Ancoats, Rudy’s has since opened further pizzerias in Greater Manchester, Liverpool, Leeds and Birmingham.
The group has won a number of plaudits, including recently being named in the 20 best pizzerias in the world by Big Seven and becoming the ‘No.1 Pizzeria in the UK’ on TripAdvisor.
Rudy’s dough is made fresh daily using Caputo ‘00’ flour which has been left to ferment for at least 24 hours, alongside ingredients imported twice a week from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and Fior di Latte mozzarella.
Rudy’s dough is made fresh on site every day and cooked in wood fire ovens for 60 seconds, all in accordance with Neapolitan pizza tradition, leaving it soft and floppy with a leopard patterned cornichon (crust).
Like the existing sites, Rudy’s Soho will focus on classic pizzas such as marinara, margherita and calabrese.
“I’m really excited about moving down to London and getting to know the city. It won’t be long before we are able to fire up the oven and serve delicious Neapolitan Pizza. As a team we can’t wait to meet the locals and neighbours and become part of Soho life,” says Rudy’s Soho general manager Megan Bews.
Rudy’s Soho is now recruiting for pizzaioli, front-of-house team members and management team members.