Margherita Classica
San Marzano DOP, Fior di Latte, fresh basil, Sicilian EVOO. The true measure of any pizzeria — nothing to hide behind.
£14
V
Fitzrovia, London · Est. 2019
FUOCOVIVO
Neapolitan, fired the way it should be.
72-hour cold-fermented dough · Wood fire at 450°C · Charlotte Street, Fitzrovia
72hrs
Cold fermentation
450°C
Wood-fire temperature
'00'
Tipo flour, stone-milled
DOP
San Marzano tomatoes
"The dough is not a base. It is the entire argument."
— Marco De Luca
Our Story
Born in Naples.
Fired in London.
Marco De Luca learned to make pizza in his grandfather's kitchen in Naples at the age of eight. He learned to make it properly at fourteen, apprenticed under Maestro Giovanni Esposito — three Michelin stars, zero compromises. He came to London in 2018 with one goal: bring the real thing.
Fuoco Vivo opened in April 2019 on Charlotte Street. The oven came by lorry from Caserta. The flour arrives weekly from the same mill in Campania that supplies some of the finest pizzerias in Naples. The San Marzano tomatoes are DOP-certified, hand-crushed. And the dough rests for 72 hours — no shortcuts, no exceptions.
This is not a pizza restaurant. This is a Neapolitan pizzeria. The distinction matters enormously to us, and after one bite, it will matter to you too.
Read our full story→The Classics
Signature Pizzas
Diavola Fuoco
San Marzano DOP, Fior di Latte, 'Nduja calabrese, Calabrese salami, chilli honey drizzle. Named for the fire it carries — spiced, rich, unapologetic.
£17
Bianca dei Boschi
No tomato. Fior di Latte, slow-roasted wild mushrooms, black truffle paste, fresh thyme, aged Pecorino Romano.
£19
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Stagionale
Marco's seasonal pizza — ingredients change weekly with what's freshest and finest. Ask your server what's on the oven today.
£18
The Craft
Fire, Flour & Time
72 Hours
The dough that takes its time.
We begin our dough with a fraction of yeast — 0.1% of flour weight — and a long cold fermentation at 4°C. Over 72 hours, enzymatic activity breaks down complex starches and proteins, developing flavour and a lighter, more digestible crumb.
The result is a cornicione that is simultaneously crispy and airy, with natural sweetness from the fermentation and the faintest tang. A dough that stretches to a 12-inch round in 90 seconds without springing back. A dough that knows it has somewhere to be.
tipo '00'
Stone-milled
0.1%
Yeast ratio
4°C
Proving temp
450°C
The Oven
Built in Caserta. Fired in Fitzrovia.
Our oven was hand-built in 2018 by Giuseppe Ferrante, a third-generation fornaio from a village outside Caserta, Campania. The dome is formed from volcanic refractory brick; the floor is Biscotto di Sorrento — a porous terracotta that wicks moisture from the pizza base in the first seconds of cooking.
We fire it with seasoned hardwood oak, bringing the dome to 480°C over three hours before service. A pizza goes in and comes out in 60–90 seconds. In that brief, intense window, everything happens: the cornicione blisters, the cheese caramelises, the base chars in the exact spots it should. There is no faking this.
Read about the oven→San Marzano DOP
Grown in the volcanic soil at the foot of Vesuvius. Sweeter, less acidic, more complex than any substitute.
Fior di Latte
Fresh cow-milk mozzarella from Campania, pulled the same day. Not shredded. Never frozen.
'Nduja Calabrese
Spreadable spiced pork from Spilinga, Calabria. The fire-in-a-bite topping on our Diavola Fuoco.
Sicilian EVOO
Cold-pressed extra-virgin olive oil from Sicily. Added raw, post-bake, as a final drizzle on every pizza.
The Space
Where fire meets table.
Order Online
Eat well.
Wherever you are.
Order for delivery or pickup — the full menu, built to go the distance. Delivery within Fitzrovia and surrounding postcodes. Pickup ready in 20 minutes.
Start Your OrderBook a Table
Reserve your
spot by the fire.
Dining room, patio, or counter seats facing the oven — choose your view. We accept bookings for parties of 1 to 10. Larger groups: see Events.
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