A new pizza spot with the ‘world’s most powerful dough’ is coming to Manchester

Manchester’s flourishing pizza scene is set to gain a new name this spring, with the latest addition promising the ‘world’s most powerful pizza dough’.

Forbici arrives on Manchester’s Cross Street next month, bringing with it the ‘finest master bakers hailing from Naples’.

Rooted in Neapolitan tradition, dough will be handmade fresh daily, crafted from the finest flour sourced from Molini Pizzuti and proofed for 12 hours to ensure a delicate airy crust with high-walls.

Staying true to its name, which translates to scissors in Italian, Forbici will serve pizza quartered and always with scissors. The ‘four ways always’ style of serving means each table comes equipped with a pair so guests can cut into quarters, fold and enjoy.

Forbici will source tomatoes from Solania, Fior di Latte Mozzerella from Vico Equese, a small town on the coast of Naples, and baking will be done in the Acunto Forni pizza oven, direct from Sorrento.

The menu will simultaneously celebrate Manchester, blending classic ‘born in Naples’ flavours with its ‘rising in Manchester’ local influences. For drinks, Forbici has partnered with Italian craft beer specialists Amarcord.

Andrew Garton, CEO of Forbici, says: “Forbici isn’t just another pizza restaurant—it’s a new way of experiencing pizza. We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.

“We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough. Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”