Otto, Notting Hill

Otto’s pizzas pack a hearty punch with cornmeal crusts and generous toppings

What exactly is it that makes a pizza a pizza? This was the question we came back to time and time again while eating lunch at Otto, the UK’s first purveyor of cornmeal-crust pizza.  Unlike more traditional pizzas which have bases made using wheat flour, the founders of this small, informal restaurant off Westbourne Grove use mainly cornmeal, a trick they picked up on a road trip through Oregon. The result is an unusual dish that bears little resemblance to its Italian siblings, but is no less enjoyable for it. Continue reading