Called Forbici, the pizza brand hails from Naples and says it will bring the formula for the ‘world’s most powerful pizza dough’ when it opens on the city’s Cross Street next month.
Meaning scissors in Italian, Forbici will serve its Neapolitan pizzas with a pair of scissors with diners encouraged to use them to cut the pizzas into quarters and fold before eating, as is traditionally done in Naples.
The pizza’s dough will be handmade fresh daily using flour sourced from Molini Pizzuti and proofed for 12 hours. San Manzarno tomatoes will be sourced from Solania and Fior di Latte Mozzerella from the small coastal town of Vico Equese.
The pizzas will be cooked in an Acunto Forni pizza oven shipped over from Sorrento.
The restaurant’s Italian sourcing policy will extend to its beer offer, with Italian craft beer brand Amarcord appearing on its drinks list.
“Forbici isn’t just another pizza restaurant — it’s a new way of experiencing pizza,” says Andrew Garton, Forbici CEO.
“We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.
“We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough.
“Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”