Our pizza is New York style, meaning we make it thin, crisp, and big. We serve in 14″ and 22″, as well as some ‘za by the 22″ slice.<\/p>
Our dough is made in-house using 100% British flour from our friends at Shipton Mill, and is made to a recipe perfected by our founder, Jonny, following his sojourns to the Big Apple over the years. These trips also influenced the types of pizza we cook in our carbon-neutral ovens: the best ingredients, cooked with care and attention.<\/p>
Nell’s Pizza is available at:\u00a0<\/p>
Common in the Northern Quarter<\/u><\/b><\/a><\/p>
The Beagle in Chorlton<\/u><\/b><\/a><\/p>
Nell’s Kampus<\/u><\/b>\u00a0<\/a><\/p>
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