Inside Short Road

Short Road Pizza was born during lockdown 2020 on Short Road, Leytonstone, when founders Ugo and Kate moved into the neighbourhood and started baking pizza to connect with their community. With everyone stuck at home, Ugo perfected his pizza dough recipe and invited neighbours to try his pies, donating the profits to their local food bank "Eat or Heat." What began with a single garden oven quickly grew as word spread, expanding from street-side baking to kitchen takeovers, pop-ups, and private catering, even making it to weddings.
Along the way, we teamed up with local pizzaiolo Jack Knight and top chefs, constantly pushing the boundaries of flavour.

Now, we’re bringing the buzz to The Three Colts Tavern in East London, taking over the kitchen with a menu that fuses Italian-American classics with a twist.
Inspired by Ugo’s Nonno Gigi, we’ve perfected his signature "a bocca o forno" (on the edge of the oven) technique to deliver a crispier, lighter, and thinner pie that blends Romana-style pizza with Chicago Thin Crust—guaranteed to stand out.

But we’re not stopping there. We’re serving up Ligurian family dishes like Farinata, a crispy chickpea pancake, indulgent Focaccia al Formaggio and Sunday specials featuring big tray bakes like Lasagna, Aubergine Parmigiana, and Ziti Pasta al Forno.

Our commitment to local, sustainable ingredients is at the heart of what we do, with premium toppings sourced from trusted farms. And to finish it all off?
The pizza-oven-baked Basque Cheesecake with lime zest and Maldon salt is a must-try.

Get ready for Short Road to make waves—our doors officially open on October 31st, bringing innovative flavours and exciting co-labs with chef friends that are set to redefine East London’s pizza scene.