sarvspizzaslice

SARV’S SLICE AT THE EALING PROJECT

Hey everyone! We are so excited to finally announce our second location at the Ealing Project, in our wonderful home borough of Ealing, will be opening on September 20th.

We have been dreaming of this day since we first started making pizzas together three years ago, and after a wonderful two years in Reading, we’re over the moon to be able to come back to where it all started, with a twist.

For over a year now we’ve been serving our Detroit style pizzas in Reading and we think they’re pretty special. So at the Ealing Project we’re going to be opening a fully focused Detroit-Style shop. We’ve tweaked and honed our signature light and fluffy slow fermented Detroit-style dough to create what we hope is a delicious pillowy, crunchy, cheesy experience. As always we’re bringing Sarv’s fine-dining experience and working with only the best ingredients to elevate our pizza to the next level. We hope you’ll be able to taste the love we put into every slice.

We open our doors to the public on September 20th and we’ll be handing out 200 free slices to the first 200 people to come down and try us out on the day. As a team we absolutely cannot wait to take on this new challenge and cook for as many of the wonderful people of Ealing and beyond as possible.

We can’t wait to get started. See you at the end of the month!!

Sarv & Disha

SARV’S SLICE AT THE EALING PROJECT

Hey everyone! We are so excited to finally announce our second location at the Ealing Project, in our wonderful home borough of Ealing, will be opening on September 20th.

We have been dreaming of this day since we first started making pizzas together three years ago, and after a wonderful two years in Reading, we’re over the moon to be able to come back to where it all started, with a twist.

For over a year now we’ve been serving our Detroit style pizzas in Reading and we think they’re pretty special. So at the Ealing Project we’re going to be opening a fully focused Detroit-Style shop. We’ve tweaked and honed our signature light and fluffy slow fermented Detroit-style dough to create what we hope is a delicious pillowy, crunchy, cheesy experience. As always we’re bringing Sarv’s fine-dining experience and working with only the best ingredients to elevate our pizza to the next level. We hope you’ll be able to taste the love we put into every slice.

We open our doors to the public on September 20th and we’ll be handing out 200 free slices to the first 200 people to come down and try us out on the day. As a team we absolutely cannot wait to take on this new challenge and cook for as many of the wonderful people of Ealing and beyond as possible.

We can’t wait to get started. See you at the end of the month!!

Sarv & Disha
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Reading we’re on the hunt and we need your help!

We’re looking for fantastic pizza chefs with experience working with Neapolitan style pizza to join our team here at Reading Biscuit Factory. This is a full-time position for someone super talented in the kitchen who wants to grow with the team! If that sounds like you or you know someone who would be a great fit please get in touch.

If you do refer a pizza chef and they end up joining the team, we’ll cook you a pizza meal for 2 on us!

🙏🙏🙏

That’s amore 😘

Get some and

We’re running kids pizza making workshops through August for the summer holidays . Come learn how to be a pizza chef extraordinaire 🍕🧑‍🍳🤌

You’ll learn how to stretch out and shape our dough, create your own recipe using our incredible toppings, and make a Sarv’s Slice Neapolitan style pizza with your very own hands. Then you can eat it in-store or take it home to share with your friends and family!

This one is for ages 4-15 only. Spaces are limited and they’re very popular. DM us to book!

Every time we tell someone we make pizza for a living we’re met with the inevitable question. What’s your USP?

And it’s always stumped us slightly because how can we articulate how our pizza is different from anyone else’s, isn’t that for everyone who eats it to say? But that’s the point, it’s that we’re trying to make the best pizza we possibly can, and he’s going to absolutely hate that I’m telling you all, but our USP is Sarv.

Sarv has been fascinated with cooking since he was a little boy, always rustling up fantastic meals and experimenting with new ingredients. He has worked in the best restaurant in Scotland and the best restaurant in Asia. He’s trained in 1-3 Michelin starred kitchens and that’s at the heart of what makes us unique.

It’s his tireless (and sometimes tiring) pursuit of absolute perfection when it comes to our dough. Good isn’t good enough, it has to be the best and he’s constantly tweaking recipes and trying new styles to make the softest, airiest and most flavourful dough he can at our home .

It’s in his unwavering focus on quality with all the ingredients we use. We only use the best Fior Di Latte we can find on the market. When we say we use San Marzano tomatoes, we actually mean we really do, and we believe that all our customers can taste the difference.

It’s in his desire to make specials that truly are special. We try and elevate the classics by using what’s in season and the best produce we can source from our artisanal Italian suppliers. We take inspiration from Sarv’s experience in fine dining to push the boat on the flavour combinations we top our dough with.

So that’s a longish answer to a short question. I’d better stop going on or Sarv will kill me. Is all fun and games working with your very talented little brother.

x
Disha

That’s freshhhh 🍅🌧️ Margherita Fresca still on the specials this bank holiday weekend, but when it’s gone it’s gone for good ✌️ Get it and

We can’t believe it’s been a whole year since we opened our doors 🥳🥳🥳

So come down and celebrate with us on Sunday!! There’ll be balloons, our grinning faces, and free mini garlic breads with every order (min £10).

We love our home and we love all of you who come in and keep us so busy! Thank you very much Reading town 😘

Next weeks special Spianata e Burrata

White base, lovely matchsticked spianata piccante, fior di latte, evoo, fresh basil, finished with a lovely little burrata and generous drizzle of the amazing hot honey. Oh yeah, spicy sweet, creamy - lovely 🥰

Capricciosa and Carciofi funghi on the specials this week, so lovely, come and try 🙏🥰❤️🍕

International pizza day on Friday so this weeks special takes it back to Naples, with the Napoli 🐟🍕☀️

My fav pizza to eat, a salt fest, lovely! We have san marz base, capers, assorted marinated olives, a little fior di latte and basil! We are using some special special tender anchovies that we add post cook along with a good splash of EVOO. Anyway £14.50 on this week xoxo

Classic pep 🫡🍕🥰

Dough right where we want it to be today, puffy, soft, chewy, with nice spotting and char, come get it xoxo

New specials at readings favourite venue

Salsiccia e friarielli on this week. Tuscan sausage, brocoli rabe, chilli flakes, fior di latte, finished with evoo, parm and lemon zest, lovely stuff 🥰🍕

Did you know that 32 out of 6 doctors recommend pizza as a superfood to eat exclusively in the month of January. Btw we’re back open. You can’t fight science.

Disclaimer: we cannot be held responsible for any misleading statistics featured on this feed

Merry Christmas everyone. See ya next week 😘

🌺🍍HAWAIIAN🍍🌺

It’s eyes on the prize here at sarv’s slice, and the prizes we’re eyeing are sunnier shores now that it’s all dark chilly nights.

Ham, pineapple, jalapeños, cheese, tomato sauce, basil and grated parmesan.

Have it Neapolitan or Detroit Style.
Whole pies only. or

Wednesday is technically our monday, so yes happy margherita Wednesday 🙏🍕🥲🥰

Ugly but lovely ❤️🥰🍕💪🏻

This weeks special 🍕💪🏻🥰

White base, fior di latte, prosciutto, chilli flakes, garlic, red onion, cherry tomato, parm, fresh basil and evoo - £14.50

Just a quick little announcement. This Saturday (4/11) we’re going to be closed and on Deliveroo for a private event. We’re open the rest of the week as usual. So come down Weds-Friday or on Sunday for your pizza fix!

P.S. Whole Detroit’s are now officially on the menu. They’re limited in number and first come first first served so head down early or pop us a message to get your hands on one.

👻🎃🩸🍕Spookidy seezun in full flow with the Halloween special this week 🍕🩸🎃👻

A lightly spiced roast pumpkin base, fior di latte, basil, nuggets of Gorgonzola, and topped with prosciutto crudo, parm, lots of olive oil and fresh basil. Come give this special a go xoxo

This one takes big inspiration from our friends who blew our minds with their delicious blue cheese and pumpkin pizza back at this summer ❤️❤️❤️

Ugly delicious looking dsp cooked off for some familiar faces yday 😮😮🍕🍕🥰🥰

In a couple of weeks we are going to be adding whole (4slice) Detroit style pizzas to our onsite menu, these take a little longer than Neapolitans to make but are 100percent worth the wait xoxo

‘But I’ve got a blank space baby and I’ll write your name’

Go on shwiiiiftyyyys, big old t swizzle party at tomorrow night and we got the blank space special coming in hotttt, this is a true love story of 4 cheeses, I know it’s been a cruel summer but this will sort you out, this is end game baby, this pizza will leave u enchanted.

Basically a 4 cheese (mozzarella, Comte, parm, Gorgonzola) with your name written in tom sauce and some hot honey Cus let’s b honest you belong with me x

ESPANLOL 🇪🇸🍕😜

This weeks special is sacrilege at its best, undoubtedly making abuelas and nonnas of yesteryear do backflips in their graves.

Classic Neapolitan base, topped with a Smokey chorizo piperade, patatas cooked in confit garlic oil, garlic confit smoked paparika aioli, fior di latte, a generous grating of manchego, some nice fresh parsley.

Think tapas meets pizza, come try it for yourself xoxo

🐱 🐱 🐱 marinara, inara 🫠🫠🫠🫠🫠♥️♥️♥️🤷🏽‍♀️🤷🏽‍♀️🤷🏽‍♀️

Can’t wait to be serving up our pizzas festival this week . With the dramatic backdrop of readings abbey ruins and some fantastic artists on display, get yourself down for a weekend of sun, tunes and lovely pizza!

Truffle pig in all her glory 🐷 🍕 👸

Not playing when we say this one is a banger. Porcini, onion, black pepper and garlic braised in the porcini rehydration stock then blitzed up with a good measure of cream, parm and truffle paste. And some salty salty crispy pancetta to cut through all that earthy goodness. Oh yes!!

Enjoying a slice of this week’s special .

Porcini & Truffle Cream base, Pancetta, Portobello Mushrooms and Fresh Parsley.

Yum Yum Yum

🍷🍫☕️There’s always room for Tiramisu ☕️🍫🍷We’ve made some tweaks to the recipe and reckon it’s even better than before. Head down to to try out V2.