Rudy’s Pizza Napoletana – Soho

Last Updated on December 8, 2023

In Search of the Perfect Pizza

I have been on something of a pizza odyssey recently. Following David Portnoy’s stellar 8.1 score, I joined the summer crowds and queued for forty minutes at Hammersmith’s Crisp W6. Following the trail of rave reviews, I then journeyed to Chiswick’s Napoli on the Road. Both were fantastic, setting the bar high for my most recent stop: Rudy’s Pizza Napoletana, Wardour Street. This pizza certainly managed to meet the bar.

The walk-in queue to Rudy’s had already built up quite a bit by the time I arrived at 6 pm. I managed to sidestep this thanks to my booking. It’s clear to see why the queue was so prodigious; the glass exterior allows passersby to see the pizzas that diners have ordered and the atmosphere in Rudy’s is warm and inviting. I was seated around the corner from the front of house opposite the woodfired ovens and pizza prep area. The menu at Rudy’s is expansive with great options for variation and customisation. My companion and I opted to try the festive winter specials. Firstly, we ordered the Zucca, imagined and designed by Rudy’s pizzaiolo Francesco Aiello (hailing from Palermo) who has combined a pumpkin cream base topped with fior di latte, goats’ cheese, roasted garlic chestnut mushrooms that are in turn covered in a showering of toasted pumpkin seeds and chilli flakes.

We also ordered the Guanciale & Pear, a tribute to the famed pizzaioli Teresa Iori (founder of Naples pizzeria le Figlie di Iorio): a white pizza consisting of fior di latte, guanciale, pear and gorgonzola finished with thyme and browned walnuts. Alongside these two pizzas, we also shared a Campana board as a side dish; and a very large side dish at that. Considering that neither of us had eaten much the day before, my partner and I were not disappointed with the portion sizes. The Campana board includes bufala mozzarella, prosciutto crudo, finocchiona salame, salame picante, rocket, dried tomatoes, and the house bread.

From the descriptions alone, it’s easy to feel overwhelmed by the sheer amount on offer at Rudy’s but the flavours are all so well-balanced that eating everything never felt like a chore. The Zucca was delicious. The goats’ cheese in particular blended well with the sweetness of the pumpkin cream which was in turn tempered with the heat of the chilli. The attendant crunch of the pumpkin seeds also helped vary the pizza’s texture and brought everything together. For me, the ‘winner’ of the two pizzas was, however, the Guanciale & Pear. The crispness of the pear partnered nicely with the fattiness of the guanciale (which is an ingredient always welcome in my book, even outside of its usual carbonara usage). The meat was also sliced thinly, which I was initially apprehensive about, but this proved to be the best option for the sake of the pizza’s structural integrity and the richness of the guanciale’s flavour wasn’t compromised. Again, the textural difference of the toasted walnuts on top was a welcome addition. Both pizzas benefited from the use of Caputo ‘00’ flour that Rudy’s uses to make its dough, which creates both a good flavour and consistency when baked to perfection.

 The Campana sharing board was also delicious and well worth getting, with the finocchiona salame and the sweet oven-roasted tomatoes particularly standing out. My meal was paired with a bottle of white Soave; Folonari. The wine’s pear flavour paired especially well with the Guanciale and Pear. (Please excuse the puns.) The overall experience offered at Rudy’s makes it more than worth a visit, with excellent pizza, a charming atmosphere, and welcoming and attentive staff.

Rudy’s winter special pizzas are available from end November 2023 for the winter season.

Rudy’s Wardour Street is open from noon every day and closes at 21:30 on Sunday, Monday, and Tuesday, 22:00 on Wednesday and Thursday and 22:30 on Friday and Saturday.

Rudy’s Pizza Napoletana, Soho
80 Wardour Street,
London
W1F 0TF