Take Neapolitan-style pizza with a New York twist, add in a top craft beer lineup and you have Wedge Issue. We get behind the scenes with Darren and Martha, the couple running this spot, to find out their pizza and beer pairings, top dough secrets and London-inspired toppings…

What to Expect

Wedge Issue started out with a real love for pizza and beer, says Darren. Neapolitan rules are taken seriously here, and the formula is simple – take a dough made of water, yeast, flour and salt; with a sauce strictly made of just San Marzano tomatoes and get it in an oven with proper high heat!

There’s an appreciation for “simple toppings that are flavourful”, as well as combinations that aren’t found in the big chains.

Wedge Issue2

The veggie Stoke Newington vs the Soho

What to Try

Go for pizza options named after spots in London city – we loved the iconic references as shown in The Billingsgate – with the anchovy, capers, olive, mozzarella, rosemary and San Marzano sauce. Then there’s the meat-packed Smithfield Meat Market – Italian sausage, n’duja, chorizo, ham and mozzarella with San marzano sauce. Some people may say The Shoreditch is quite “cheesy” – think Gorgonzola, mozzarella, ricotta and vegetarian parmesan. We loved The Stoke Newington  – a vegetarian special of peppers, courgette, mushrooms, onions and mozzarella paired with the The Soho – perfect for N’duja sausage lovers.

And what’s great, it doesn’t cost any extra for a gluten-free base or vegan cheese, something Darren and Martha take seriously, having had a few customers who haven’t had cheese on a pizza for a decade!

Don’t Miss

Get creative at dinner and craft your own pizza for the same price as the other options and keep an eye out for the specials – every now and then Wedge Issue get creative including a beautiful vegetarian option for Vegetarian Week. We hear there’ll be a few Olympics specials…

Wedge Issue share their tips for making your own pizza

Wedge Issue share their tips for making your own pizza

Darren’s top tips for making your own…

Dough – Let the dough rise, this is the most important bit of info. With a dough that’s risen for ages (Darren recommends three days!), you don’t get a heavy feeling in the belly (and we can agree to that).

Sauce – Use San Marzano tomatoes for the sauce, there’s no need to add herbs to the sauce, keep it simple.

Heat – Get your baking tray in a really hot oven for at least an hour: when the pizza goes in you want to cook it for as short a time as possible, at as a high heat as possible. You want the cheese melted perfectly; meats flash cooked; base cooked stiff.

What to Drink?

There’s a great changing craft beer selection from London, with a few Dublin choices and some from Oregon, America.

Darren shares great pizza and beer pairing tips

Darren shares his pizza and beer pairing tips

Darren’s Beer Pairing Tips

For the spicier pizzas go for a lighter beer – the Hiver Honey Blonde beer is amazing with the ham pizza.

The darker beers are great with the meatier pizzas like The Maribel with chorizo, and The Smithfield Meat Market. These pizzas go wonderfully with a Wild Card Ace of Spades Porter (dark chocolate, plum and coffee) or Weird Beard Black Perle (milk stout with roast coffee flavour).

The Billingsgate with anchovy is quite salty, goes with the Canopy Troy Town Saison, a fruity and wheaty farmhouse ale.

Wedge Issue_beers

Wedge Issue have a great craft beer selection

Local loves in London…

Darren and Martha love The Bonival – taken over and turned into a French tavern – it’s their perfect local joint; Patty & Bun is one of their favourite burger joints; and HK Diner hits the spot with its Hong Kong streetfood dishes.

Wedge Issue | 91-95 Clerkenwell Road, London, EC1R 5BX

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