01
Flour
Italian flour with enough strength for air, enough softness for tenderness, and forty-eight hours to become itself.
Tipo 00 / 13% protein / 48 hours
Contemporary pizza / London
Born from
fire,
made by time.
Slow-fermented dough, seasonal ingredients and wood-fired precision served in a modern European pizzeria.
Open tonight
8 Ember Lane / EC1
8 Ember Lane / EC1
450°
Wood-fired oven
Wood-fired oven
48 hour dough
4.8 / 5 guest rating
4.8 / 5 guest rating
The four elements / nothing extra
Four things.
Nothing extra.
02
Water
Mineral balance, quiet temperature and a hydration level that lets the dough stretch without protest.
68% hydration / 18°C / filtered
03
Fire
High heat makes the edge blister, the centre stay soft and every ingredient taste more alive.
450°C / 90 seconds / oak wood
04
Time
Rest, fermentation, patience. The important part happens long before the oven is lit.
48 hours / natural starter / daily batch
Signature collection / from the oven
The pizza
catalogue.
Custom pizza / build it your way
A good base
for your idea.
Classic / tomato / fior di latte
Your pizza / estimated total
€13
The oven / heart of the room
Heat with
a memory.
MAM FORNI / ITALY / REFRACTORY STONE
The heart of the room.
A hand-built oven from Naples holds heat in its stone shell. It is lit before service and watched as closely as the dough.
450°
Oak & beech / 90 second bake / 12 hour heat retention
00 hours / 18°C
Mix
Flour, water, salt and starter begin the work.
Sourcing index / every ingredient has an address
The address
is part of the flavour.
Campania / Italy / summer
San Marzano
Sweet acidity, soft flesh and the depth required for a clean red base.
Used in / Margherita VivoWine for the fire / pairing assistant
A good pour
holds the heat.
Which pizza?
Red or white?
Light or rich?
Your pour?
Pairing desk / readyTell us
Tell us
your fire.
Four decisions and three thoughtful pours.
Open kitchen / nothing hidden
Every move,
in view.
01
Stretch
Dough opened by hand, never rolled.
02
Sauce
Tomatoes crushed minutes before service.
03
Top
Ingredients kept minimal and exact.
04
Fire
Turned quickly in the living oven.
05
Finish
Oil, basil, heat. Then the table.
Hands behind the heat
The chef
keeps the fire.
Chef Luca Ferri / pizza directorLuca
Luca
Ferri
From Naples to Florence, Copenhagen, Paris and London, Luca has made one simple craft feel newly alive in every city.
“A pizza should feel inevitable: simple, warm, and gone too quickly.”
Naples / foundationFlorence / flourCopenhagen / seasonParis / serviceLondon / FORNO VIVO
Private dining / the table is yours
Make the room
your own.
One oven.
Your people.
Private pizza workshops, long dinners, launches and celebrations, with a dedicated host and a menu designed for the occasion.
- 16–60 guests
- Minimum spend / €2,800
- Pizza-making experience
- Drinks packages
- Private area
- Audio visual support
- Custom branding
- Event photography
Learn the fire / workshops
Bring your
hands to it.
Four seasons / four fires
The oven
changes its mind.
March–May / bright greens
Spring
Asparagus, peas, ricotta, lemon and herbs over a white base.
Wine / VerdicchioGuest stories / after the last slice
The part
they remember.
FORNO NOTES / journal
Find the fire / London EC1
Come closer
to the oven.
8 Ember Lane
London EC1
+44 20 7098 4060
ciao@fornovivo.example
WhatsApp / +44 7786 101 606
Open now
Monday / closed
Tuesday–Thursday / 12:00–22:30
Friday–Saturday / 12:00–23:30
Sunday / 12:00–21:30
Nearest station / Old Street, 5 mins
Parking / Finsbury Square
Accessibility / step-free entrance / accessible WC
Outdoor seating / summer terrace
Monday / closed
Tuesday–Thursday / 12:00–22:30
Friday–Saturday / 12:00–23:30
Sunday / 12:00–21:30
Nearest station / Old Street, 5 mins
Parking / Finsbury Square
Accessibility / step-free entrance / accessible WC
Outdoor seating / summer terrace
8 EMBER LANE / EC1
A small question or a big plan
Let’s make
a good table.
Talk to
a real host.
Reservations, orders, allergies, workshops, press and useful questions all land with the same welcoming team.