The Slice pizzeria terrace at golden hour, olive trees and a lit sign

Artisan pizzeria · Bree Street, Cape Town

Fresh takes,
hot out the oven.

  • Wood-fired at 450 degrees
  • 48-hour dough, 90-second bake
See the menuOrder collect
Our whole idea

Good ingredients.
Great pizza.

That line is printed on every box we hand over, because it is the whole idea. A dough given two slow days, tomatoes from one farm we trust, basil cut at the pass, and a wood fire that finishes each pizza in about ninety seconds. Nothing else to hide behind.

From the oven

The ones people cross town for

Full menu
  • Margherita with blistered crust on a rustic board
    MargheritaR90
  • Spicy salami pizza with artisan toppings
    DiavolaR118
  • Wood-fired pizza on a wooden table
    FunghiR108
  • Pizza presented warm at the counter
    BurrataR130
The wood-fired oven, flames behind a pizza on the peel
The fire

One oven. No shortcuts.

It was built by hand before the doors opened, and it has never really cooled down since. The floor runs hot enough to blister a crust while the middle stays soft.

0°

on the oven floor

0s

from peel to plate

0h

of slow fermentation

Tonight's board

Six pizzas. That's the point.

  • MargheritaR90
  • FunghiR108
  • Salsa VerdeR110
  • DiavolaR118
  • ProsciuttoR120
  • BurrataR130
Read the full menu
The chalk menu board beside the oven inside Slice
The board, chalked daily
Slice takeout boxes, cups and bags in cream, red and basil green
To carry home

Boxed for the walk home

Order ahead, pick a time, and your box comes off the pass as you walk in. The packaging is unbleached and compostable, printed with the same two words we live by.

Order for collectionLocal & sustainable
Inside the pizzeria at sunset, the lit Slice sign above the oven
Come by

44 Bree Street, City Bowl

Sixty seats, one long counter facing the fire, and a terrace under the olive trees. No bookings for two, just come.

Plan your visit