Raglan Roast in Holland Street snapped up chef Matteo Ughi when Osteria del Toro closed its doors, and as a result, now offer up tasty wood-fired pizzas.
Matteo uses a northern Italian dough recipe that is proofed differently, and cooked at a much lower 350deg (usually 500deg), giving a very thin light base that stays fresh and crisp longer, working well for deliveries and takeaways too (crafty devils! – check them out on Delivereasy).
In between pizzas, he also bakes all the breads used by Raglan Roast in their counter food, or for you to take home.
The space is very Wellington – off the beaten track and suitably quirky in vibe and decor – and the service was prompt and friendly.
The house chilli and garlic oils drizzled over our smoked chicken, jalapeno, mozarella and pepper pizza gave a delightful edge. And yes, the mozzarella was suitably finger-licking stretchy and stringy.
You can also finish off with a sweet pizza – strawberry, blueberry or banana (I’m eyeing up the blueberry for next time) – or other sweet treat made in-house.
Daytimes til 5pm Monday/Tuesday, and 9.30pm Wednesday to Sunday.
12 Holland Street