Leopard Pie has brought Neapolitan pizzas to Worsley – and they’re superb

Currently the hottest takeaway in town, Leopard Pie will soon be home to a 50-seater restaurant - complete with a "pizza cave"

So far, they’re only open for takeaway. But Leopard Pie has already set social media alight.

Born out of a genuine love for Neapolitan style pizza, the new Worsley opening takes pizza very seriously.

The name Leopard Pie comes from the leopard-like charred pattern that you find on the raised edge (the ‘cornicione’) of pizza baked in wood fired ovens; bubbles in the edge char certain spots quicker than the rest, creating this leopard pattern.


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Using a combination of several flours from Italy, and made using only flour, yeast, water and salt, the dough is fermented over three days before it’s ready.

Toppings are the highest quality, from Italy – think organic Italian tomato sauce, milky fior di latte mozzarella, superb portobello mushrooms and meats such as Calabrese salami, freshly in-house sliced prosciutto and Tuscan sausage.

Then, it’s cooked in the hot wood fired oven (at 550-600 degrees) for just 60 seconds, resulting in a crust that’s full of structure and air giving a lovely crunchy texture and a good chew.

That crust is important. At Leopard Pie, it’s all about canotto, the Italian word for a round inflatable raft with a large raised edge – that is, a dinghy.

At first glance, a pizza canotto looks like a traditional Neapolitan pizza, except that the crust is larger and puffier.

The cornicione must be full of air, with giant bubbles inside; not too doughy or dense or heavy, this dough is light and good for the digestive system.

Plus, the crusts are perfect for dipping. Which is handy, since Leopard Pie also make an incredible dip made from fresh garlic and chillis, chopped and mixed into honey then left in the wood oven for several hours to infuse.


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As well as the traditional marinara and margherita, you’ll also find specials such as the ‘nduja pie with fior di latte mozzarella, ‘nduja (spicy sausage meat that melts into the cheese in the flames), chilli flakes and basil, or our favourite so far, the portobello pie with mozzarella, wood oven roasted portobello mushrooms, Italian roasted ham and garlic oil.

All the pizzas are also available as a white pizza only, which means you get all your toppings but with no tomato base and more fior di latte mozzarella cheese.

And a range of exciting vegan pizzas is also in the pipeline.


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A labour of love, the pizzas have already won over locals, and regularly sell out.

At the moment, you can only get your hands on one as a takeaway, and pre-ordering is highly recommended.

If there’s a wait, you can take advantage of the excellent frozen margaritas, made with gold tequila, fresh limes, cointreau and agave syrup, served with or without a sweet and salted chilli rim.

Originally a business born out of lockdown, soon Leopard Pie in Worsley will be home to a 50-seater restaurant – complete with a “pizza cave” for private dining, we’re told. Watch this space.

In the meantime, we’ll see you in the queue.

Leopard Pie is open for takeaway on Barton Road, Worsley. Find out more and order here.


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