My Slice

Cranbourne Street, Brighton, 01273 964064

ANYONE who wants to know the difference between a bog-standard pizza and a Roman Pizza al Taglio just has to take a bite.

When it is baked the dough of the square pizza is crispy on the outside, but light and soft on top – feeling both thin and satisfying.

According to Julian Davis Smith, co-owner of My Slice, it’s all down to the award-winning dough shipped over to the Cranbourne Street pizzeria from a factory in Rome.

“It’s a secret recipe, but they use the finest double zero wheatflour, soya flour and sourdough to create a naturally leavened soft and crispy dough,” he says.

“It’s only 125 calories per slice, so it’s healthy, and we use fresh vegetables and mozzarella in the topping.”

Each square pizza provides 12 slices, which are sold to eat in or take away from just £2.30 a slice – with meal deals available for a slice, house coleslaw and drink at £5.50.

Davis Smith fell in love with the product when he first tasted it in London Roman pizza restaurant Pixxa.

“We had been researching a new concept,” says Davis Smith, who together with wife Caroline had been running a chain of juice and coffee bars in sports and leisure centres, including the K2 in Crawley.

“My brother-in-law, who works in Farringdon, called me and said I had to try it. I just fell in love with the product.”

Davis Smith spoke to Pixxa’s owner Simone Giorgini, who introduced him to the Rome factory which supplies his dough.

After a two-month pop-up stall in alternative supermarket Hisbe, in York Place – where the product was refined and tested - the pair decided to take the plunge and opened up the first shop in their home town.

The shop – formerly home to Cranbourne News and city alternative fashion institution Rag Freak – took £40,000 and six weeks with Brighton carpenters Wood Works to convert using reclaimed timber.

The result is a space which is both welcoming and friendly – with a long display counter for the many different types of pizza, and seating both in the window and outside on the busy pedestrian thoroughfare between Churchill Square and West Street.

It is managed by Venetian Andrea Sporzon, who ensures everything remains authentic.

In terms of toppings My Slice offers a mix of Italian and seasonal favourites, which are constantly changing. Among the pizzas on offer this month were Tuscan sausage and cherry tomato; potato and black truffle and spicy Nduja sausage, with Parma ham, spicy Napoli salami and pancetta all on offer. There are also gluten-free options which have earned the pizzeria a place in the Gluten Free Guide.

The pizza slices are available to eat in or take away, and My Slice is also catering for offices and delivering to nearby pub Crowns.

As well as pizza slices the shop is selling Scoop And Crumb ice cream, homebrewed cordials, coffee, salads and is branching into Italian farcita sandwiches.

As for the future Davis Smith is hoping to branch out into concessions and street food, building on the potential of the pizza slice concept.

“I’m so passionate about it,” says Davis Smith. “I just can’t stop eating it – but I’m still slim!”

Open Mon to Thurs 9.30am to 7pm, Fri/Sat 9.30am to 8pm, Sun 10am to 5.30pm. Visit facebook.com/myslicepizzabrighton