Est. 2026 · Roman Pizza · London

Rome
Baked.
Behemoth.

XXL Roman pizza. Slow fermented. Baked hot. Made to share.

FormatWhole or by the slab

Tray60 × 40 cm

StyleAl taglio

An XXL Roman-style tray pizza topped with tomato, basil, mozzarella and vine cherry tomatoes, baked on a black steel tray

Big Pizza.
Big Night.

Not another twelve-inch pizza. Behemoth is Roman pizza built for the table: long-fermented dough, a crisp base, outrageous toppings and enough pizza to feed your whole crew.

Slow fermented dough Top-quality ingredients Baked hot & fast

Whole or by the slab

PizzaWholeSlab

Margherita

Tomato · Fior di Latte · Basil

£—

Pepperoni

Tomato · Fior di Latte · Pepperoni

£—

Weekly Behemoth

Whatever the kitchen has decided to unleash

£—

Slow fermented dough Top-quality ingredients Baked hot & fast

Tray: 60 × 40 cm · serves 6–8

A whole Roman tray pizza with tomato, basil and mozzarella, cut into rectangular slabs on parchment — 1 Behemoth = 9 slabs

Made to share. Built to impress.

The Standard

Four rules. No exceptions.

Slow
Fermented
Dough

More time.
More flavour.

Proper
Ingredients

The good stuff.
Nothing average.

Baked
Hot & Fast

Crisp edges.
Perfect base.

Made
To Share

Bring your crew.
Dig in.

Built for the crowd

Gather
the
crew.

An XXL Roman pizza night for groups, pubs, parties and big nights out. Huge trays. Cold drinks. Very little dignity required.

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Book a Big Night → Enquire

Big
Pizza.
Big
Night.

Behemoth Pizza Co. No. 01

Dead simple

How it works

Pick your
Behemoth

Margherita, pepperoni, or whatever chaos the kitchen is running this week.

Whole or
by the slab

Go big with a full tray, or grab slabs. There is no wrong amount of pizza.

Bring
people

This is not a solo pizza. Round up your crew and make a night of it.

The origin

Not Neapolitan.
Not New York.
Rome.

Cross-section of a Roman pizza slab showing an open, airy crumb and a crisp golden base — Long ferment · airy crumb · crisp base

Roman pizza al taglio is baked in rectangular trays, cut into generous slabs and designed for sharing. Behemoth takes that idea and turns the volume all the way up.

Long fermentation. Crisp bottom. Airy crumb. Serious toppings.

48h+Fermentation

CrispBase

AiryCrumb

60 × 40 cmPer tray

Good questions

The details

What is Roman pizza al taglio?

It's Roman-style pizza baked in big rectangular trays, then cut into slabs and sold by weight or by the piece. Long fermentation gives it a light, airy crumb and a properly crisp base — closer to a great focaccia than a thin round pizza.

How big is a Behemoth?

One whole Behemoth is a 60 × 40 cm tray — cut into 9 slabs and built to feed a table of six to eight. Not a solo pizza. Bring people.

Whole or by the slab — what's the difference?

Order a whole tray to go big, or grab it by the slab if you just want a couple of pieces. Either way you're getting the same slow-fermented dough and serious toppings.

Can you do groups, parties and big nights?

That's the whole point. Behemoth is built for crowds, pubs and celebrations. For group bookings and big nights, get in touch and we'll sort you out.