Anello is the second pizza project from partners Kate and Jim Morgan, creators of the award winning Rudy's Pizza in Manchester. Together with new partner Rick McCollom, Anello brings together our passion for Neapolitan pizza, a friendly and relaxed space, and our pursuit of creating an environment dedicated to experimenting and learning.
We're all about celebrating and championing the seasons, the use of self grown produce and produce grown by other local growers.
While we use a blend of British milled flours (Shipton Mill) to create our dough, our pizza is firmly rooted within the traditions of Naples. We make it on site daily using a mixer designed to replicate the delicate motion of mixing by hand. This technique, along with a minimum 24 hours of proving, keeps our crust soft and easy to digest.
Our organic tomatoes and fior di latte mozzarella come to us from the Campania region of Italy, as the climate and methods of production there still go unrivalled. We aim, with everything else, to source as close to our pizzeria as possible, and in most cases, within the best growing months, have the vegetables we use grown by ourselves and local growers we have close relationships with.
Our beautiful oven was hand built for us in Naples by the Acunto family, who have a history of making pizza ovens stretching back 125 years. Once fired up to 450c, the pizza takes just 60 seconds to cook. This intensity and speed of cooking creates a wonderful freshness to the pizza with enticing aromas, flavourful charring and a tenderness to the dough unusual with other types of pizza.