Since opening our first restaurant in 2013, we’ve been serving up the kind of authentic pies that would make Raffaele Esposito proud.
Our hero is the pizza. Always has been. We make every pizza by hand using traditional Neapolitan methods, with dough made fresh daily using Le 5 Stagioni ‘00’ flour. This time-honoured staple dates back to 1831. We let it ferment for over 24 hours for that perfect chewy, blistered crust. All of our ingredients are either sourced directly from Italy or locally near our restaurants in Leicester, Nottingham, and Loughborough.
But pizza’s just part of the story. Walk into Peter Pizzeria and you’ll find unconventional interiors, upcycled furniture, exposed brick walls, and bold, eye-catching art. It’s a space that’s as memorable as the food, a little chaotic, completely original, and never boring.
We've been called the worst pizza one guy had on Tripadvisor, and we wear that badge with pride. Come and see what all the fuss is about.
Since opening our first restaurant in 2013, we’ve been serving up the kind of authentic pies that would make Raffaele Esposito proud.
Our hero is the pizza. Always has been. We make every pizza by hand using traditional Neapolitan methods, with dough made fresh daily using Le 5 Stagioni ‘00’ flour. This time-honoured staple dates back to 1831. We let it ferment for over 24 hours for that perfect chewy, blistered crust. All of our ingredients are either sourced directly from Italy or locally near our restaurants in Leicester, Nottingham, and Loughborough.
But pizza’s just part of the story. Walk into Peter Pizzeria and you’ll find unconventional interiors, upcycled furniture, exposed brick walls, and bold, eye-catching art. It’s a space that’s as memorable as the food, a little chaotic, completely original, and never boring.
We've been called the worst pizza one guy had on Tripadvisor, and we wear that badge with pride. Come and see what all the fuss is about.
