50 Top Pizza

"50 Top Pizza Europe Awards 2020: No.35 - Sodo Pizza Clapton. Sodo is pizza philosophy. It begins with the ingredients: the flours and the dairy products are produced in the U.K., as are most of the raw materials that are used for the toppings. Not only are they mindful of the products used, here everything is geared towards sustainability."

SheerLuxe

"All the dough is fermented for 48 hours and then baked at super-hot temperatures so it’s light and airy with plenty of sourdough tang. Our favorite is the ‘The Wicker Man’ – tomato, mozzarella, nduja, pepperoni, mascarpone and scotch bonnet chili honey."

10Best

"Starting as a pop up in the local E5 Bakehouse, they're serious about their deliciously thin and crispy sourdough bases. The ingredients are sourced from Hackney-based urban farmers' collective, Growing Communities, and their crafts beers hail from independent London breweries like Beavertown. Naturally, it's packed out with cool locals most of the time."

Stacey Smith

"The Cured Meat – tomato, mozzarella, salami napoli, salami calabressi, prosciutto crudo and chilli was truly excellent. The base is one of the best I’ve ever had – thin, crispy and modestly sized, with a springy texture inside the crust. The plentiful covering of tomato sauce was rich-roasted and sweet and high quality mozzarella was scattered lightly, so the pizza didn’t become overly rich."

Nina Marshall

"The Cured Meat – tomato, mozzarella, salami napoli, salami calabressi, prosciutto crudo and chilli was truly excellent. The base is one of the best I’ve ever had – thin, crispy and modestly sized, with a springy texture inside the crust. The plentiful covering of tomato sauce was rich-roasted and sweet and high quality mozzarella was scattered lightly, so the pizza didn’t become overly rich."

First Table

"Ever heard of seasonal sourdough pizza? Allow Sodo Pizza Clapton to educate you. What makes Sodo’s pizzas different is the seasonal ingredients; the menu is constantly changing to incorporate fresh ingredients. Blink and you’ll miss the Winter Goat or Mary Jane pizza."

Squaremeal

"Hot on the heels of the sourdough revolution, this tiny-but-mighty pizza joint is a lively addition to invigorated Upper Clapton Road. The two young owners discovered the magic of wild yeast at the nearby E5 Bakehouse, and have spun it to create a short menu of four crispy thin-crust pizzas plus a weekly special. Sit at one of the chunky tables and tuck into a ‘winter goat’ (tomato, mozzarella, goats’ cheese, walnuts, caramelised onions and olives)."

Bldg 25 Blog

"Sodo is a cool little pizza parlour with an Italian slant serving up a delicious menu – my favourite is the Sunny Goat, heaven for fans of goat cheese and sundried tomatoes. All the vegetables come from local organic allotments, as do the pretty flowers on the tables, and they do a delicious house special ginger beer."

Ava Szajna-Hopgood

"Delicious crispy-based pizza, attentive, straight-forward staff, no weird table booking codewords and the ability to get your cheese replaced with something else if you're ordering vegan."

Ben Norum

"Located at the ‘wrong’ end of Clapton, Sodo still manages to attract a fiercely loyal crowd with its inventive toppings, sourdough bases and natural wines. The daily specials are well worth checking out but you can’t go wrong with The Wicker Man, topped with Cobble Lane ’nduja, mascarpone and Scotch-bonnet-chilli honey."