Not just any pizza. But only pizza.
We do one thing and we do it right.
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.
These are our house favourites but we're always trying out new combos and add different specials weekly.
tomato, mozzarella, olives, capers, anchovies
tomato, mozzarella, basil
mozzarella, poached pears, honey, walnuts, gorgonzola
tomato, mozzarella, salami ventricina
tomato, mozzarella, spicy beef, oregano, onion, garlic, parmesan
mozzarella, gorgonzola, porcini, rosemary, norfolk ham
tomato, mozzarella, garlic, oregano, parmesan
tomato, mozzarella, norfolk ham, mushrooms
tomato, mozzarella, marinated porcini mushrooms, wild rocket
tomato, mozzarella, 24 month aged parma ham, wild rocket
tomato, basil, violife vegan cheese, mixed seasonal veg
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 620661Email Brick
12 Lunchtime to 10PM.
Monday to Saturday.
(We turn the oven off on Sundays).
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