One man, one dream, a load of amazing pizzas. Established late-2020, Homeboys Pizza opened a few months later with a singular goal in mind — bestow the finest, most flavourful and innovative Neapolitan-New York hybrid-style pies on the good people of Monton, cooked at 400C for a crisp char crust. A much-loved part of town with an increasingly competitive local food scene, the success of this business is testament to the love, care and attention that goes into every base and every finished creation. All of which were born out of the realisation that locals had to look at central Manchester every time they wanted a decent pizza.
Serving only 13 or 14” bases at a time, although Homeboys use a strict tradition as a founding principle — dough is allowed to proof for 48 hours before it is used — the same cannot be said for the team’s approach to toppings. So, while you can indulge in pared back minimalism via the Plain, Fresh and ‘Nduja Boy (respectively Margherita, Burratta Margherita, and spicy margherita variations), there’s a lot more going on once you dive deeper into the menu. For example, the Salford Sausage Boy V2 (with house sausage and broccolini), the Weeping Italian Boy (smoked ham and pineapple) and the Funghi Boy (with mushroom, spinach and ricotta).
Small bites such as Antipasto and Njuja Twirls, Panozzo — stuffed Italian sandwiches including Chorizo & Buratta and Fried Chicken & Prosciutto — and a number of sides are also available, just in case the main event wasn’t enough. It’s also essential to remember room must be saved for the Sweets, too. Homeboys Pizza doesn’t do that many but those on offer are excellent. Like the Viet Affogato — where vanilla ice cream meets espresso and condensed milk — and the Bambo Boys, essentially fried then sugared dough balls with Nutella Dip and vanilla ice cream.