IN THE BEGINNING We’ve long been a nation of pizza lovers, but the pizza bases in restaurants and supermarkets are usually made using a traditional pizza dough (made from flour, yeast, oil and seasoning). THEN In 2008, Franco Manca opened in London’s Brixton, making delicious wood-fired pizzas with a sourdough base. Founder Giuseppe Mascoli explains why: ‘Sourdough is simply better. It’s traditional, while commercial yeast is a newer ingredient. With sourdough, you have longer fermentation and a slow rise. In this process, the starch disappears and the proteins are pre-digested so you end up with a highly digestible product. You can really taste the flavours hidden in the flour’. NOW Franco Manca rapidly expanded thanks to the popularity of its authentictasting pizzas, thoughtfully sourced ingredients and low price. Several independent pizzerias followed suit. TRY IT YOURSELF Franco Manca currently has 40 sites in London and the South-east, or try Flour & Ash (Bristol), VIP (Brighton) or Double Zero Pizzeria (Manchester).