We're Brick

and

we

Do

Pizza

Not just any pizza. But only pizza.
We do one thing and we do it right.

Hey,
we're
not
food
snobs

Our cheese is from a small sustainable supplier in Somerset, Brue Valley Farms. It's the best Mozzarella we've ever tasted

We use a soft wheat flour called Caputo Blue, we cold ferment our dough for as long as 36 hours to break down the starch. The result is a digestible base where the enzymes have done most of the hard work for your stomach, breaking down starch and gluten.

You do not even need the acidity of a cola to digest our pizza (in fact we do not sell it...).

Most of our meats come from our Italian suppliers, including the Parma, Salami Ventricina and our Anchovies. However we do get our ham from a butcher in Norfolk.

All our veg comes from Easters of Norwich, it's prepped and roasted in the oven every morning, if you're up early enough you can watch the chefs at work!

Charlie Hanison grows our leaves organically at his farm in Norfolk. We also use his tomatoes and basil in the summer and his wild garlic in spring.

It's just pizza.
But proper pizza.
Made with proper ingredients.
The proper way.

Meantime Kick back with an Adnams straight from the tap.

Foodstuff

These are our house favourites but we're always trying out new combos and add different specials weekly.

Napoli£9

tomato, mozzarella, olives, capers, anchovies

Margherita£7

tomato, mozzarella, basil

Manca£12

mozzarella, poached pears, honey, walnuts, gorgonzola

Pepperoni£9

tomato, mozzarella, salami ventricina

Matela£11

tomato, mozzarella, spicy beef, oregano, onion, garlic, parmesan

Emiliano£11

mozzarella, gorgonzola, porcini, rosemary, norfolk ham

Marginara£10

tomato, mozzarella, garlic, oregano, parmesan

H&M£9

tomato, mozzarella, norfolk ham, mushrooms

Porcini£10

tomato, mozzarella, marinated porcini mushrooms, wild rocket

Parma£12

tomato, mozzarella, 24 month aged parma ham, wild rocket

Vegan£10

tomato, basil, violife vegan cheese, mixed seasonal veg

Marinara£5

tomato, oregano, garlic oil

Come Find Us

Here's where you eat with a slice in one hand
and drink beer in the other
- and cheers to that.

39 Market Place
Norwich NR2 1ND

01603 620661

Email Brick

Open Times

12 Lunchtime to 10PM.
Monday to Saturday.

(We turn the oven off on Sundays).

Delivery

There are no two ways about it.

Order at the bar and take it to go.

Order by phone and collect it - 01603 620661.

Order via Deliveroo.

Deliveroo

Brick by Brick

This isn't an Italian Job.
We're rooted in Norwich & appreciate the good stuff.

Who said you can’t combine pizza and a bar? See. it. here. first, City.

We’ve learnt some stuff along the way, sure. You know you need different flour in winter or your yeast won’t rise?

Live and learn, friends. Live and learn.

We love what we do

(It's borderline obsessive).

But we couldn't do it without these people.
So we'd like to raise a slice to:

  • JIM CROTHERS - plastering
  • JEREMY COLLEY - procrastinator
  • GEORGE KING - Electrician
  • KRYSIA BURNS - Love
  • ADAS SOFRINIOU - tea boy
  • MARK COLVER - plasterer
  • GRAHAM WILSON - plumber
  • JAMES GRIERSON - Carpenter
  • NATTY CROTHERS - Everything
  • MAX WHITFIELD - demolition
  • KLINTON WHITFIELD - demolition
  • MICHAEL LEFTWHICH - Jedi
  • ORLANDO M.C. HORNER - Hardwork
  • JACK EASTICK - painter
  • OLIVER MILNER-SMITH - Branding & Design
  • THEO KEAN - painter
  • BEN KEAN - Lease
  • ROGER MARGAND - Mentor
  • JO SPIRO - Angel
  • JOSH COOPER - social media
  • ZACH MORROW - Ninja
  • MILLS & REEVE - Legal
  • IAN AT F W HALL - Stainless Steel
  • ALAN AT CARLTON FLOORING - oak floor
  • IAN AT NORFOLK DISCOUNT PLUMBING - plumbing
  • PRINCES TRUST - support
  • SARA CAMERON AT NPS - lease
  • RHUBARB RUHBARB RUHBARB - Website