Listed amongst the world’s best pizzerias in international pizza guide, Where To Eat Pizza, Rudy’s has grown from a pop-up pizza project into a full blown word-of-mouth phenomenon. Queues were (and still are) a regular occurrence outside the original, if a little awkward Ancoats branch – opened in 2015. However, a bigger, bolder and meaner site, opened on Peter Street in 2018 following investment by new backers Mission Mars (owners of smash hit Albert’s Schloss next door), mean punters no longer face such an agonising wait for what many believe to be the best pizza in the North West. One for the purists, Rudy’s dough is made on site every day and takes 24 hours to double ferment. Flashed into the wood-fired pizza ovens for 60 seconds, pizzas are soft, light and floppy and ever so soupy in the middle – that’s the Neapolitan way. So grab a generous slice, fold in from the bottom, then over for strength and in it goes. Bliss.