Bertha's Pizza

The idea for Bertha’s began in our London back garden, where we had a Sheffield steel wood-fired oven we named Bertha. Seeking a new direction and a way to escape the hustle of London, we dreamed of turning a passion into a vocation, not just a job. As we sat sharing the food we’d cooked with friends, the answer became clear – pizza. We then set off on a journey around the world, learning from the best in the US and indulging in every slice Naples had to offer. Our trusty yellow Land Rover, with a wood-fired oven squeezed in the back, took Bertha to markets across Bristol, where we set up shop in 2014. Finally, in the summer of 2016, we opened the big yellow doors of our permanent spot at Wapping Wharf.

Our pizza is all about accessibility – the best pizza in the world should be affordable for everyone, and we love that. It’s a celebration of ingredients, not about jumping on trends and chasing buzzwords. What truly matters to us is provenance, quality, and, of course, our sanity. To keep our passion alive, we continue to partner with the best local producers and change our menu to reflect the season.

We could make things easier, but we believe in doing it right. Our pizzas start with our sourdough starter – a natural blend of wild yeast, good bacteria, and enzymes. We let our dough prove for at least 30 hours, often longer. The slow fermentation allows the natural enzymes to work their magic, breaking down the gluten and leaving with a pizza that is both delicious and is easy to digest. And if you’re thinking of leaving your crust behind, please do it quietly – we’d rather not see them wasted!