Love, Dough and a Pair of Disco Ovens
“Oh my god, the ovens are sparkly!”
The first thing you notice at Pizza Duo The Campus is not the menu, nor the scent of freshly baked dough, but the ovens. They sparkle. Truly. Two custom-built Stefano Ferrara ovens, tiled like disco balls and glowing in the centre of the room, catching the light in a way that makes you feel you have time-travelled to the 1970s. They are beautiful, a little theatrical, and they instantly set the mood. Well, if a pair of glittering ovens cannot make you smile before your first bite, I am not sure what will.
But these ovens are not just decoration. They represent the heart of Pizza Duo’s story, one that began with curiosity and grew into full devotion. The owners, husband and wife Mark Lee and Aina Ghani, did not simply open a pizzeria because they liked pizza. They pursued it. They followed the craft across Italy, most memorably through a birthday trip across Piedmont, where Mark organised visits to pizzerias rated among the best on the Gambero Rosso list. It became an education through eating. They observed pizzaiolos at work, and learned what pizza could be at its highest expression.
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When the world slowed during the MCO period, that fascination followed them home. Their kitchen became a quiet laboratory. Dough fermentation, hydration, temperature control. Friends were invited for tasting nights. It was a playful beginning, but also one that hinted at dedication. Over the next few years, the couple travelled to Naples to learn directly from Italian pizzaiolos. Summers were spent refining technique, understanding timing and learning how to work the intense heat of the oven. It was passion turning steadily into craft.
Pizza Duo The Campus represents that journey in full. The room is bright, cheery and slightly retro with sunlight flooding in from generous windows. It feels relaxed, welcoming and honest. A place where families settle in, but where attention to detail happens quietly in the background.
And the pizzas? They are, quite simply, excellent. The dough has been nurtured with patience, resulting in a crust that is airy and pillowy yet confident enough to hold its balance of toppings. The Shroomami 2.0 is pure indulgence: Parmigiano fondue, ricotta and fior di latte come together in a creamy ensemble lifted with truffle salsa and Portabellini mushrooms. It is rich, yes, but elegant. For those who believe a Margherita is the true test of any pizzeria, this one is beautifully balanced. San Marzano tomato, semi-dried cherry tomatoes, and basil oil come together to create something familiar yet deeply satisfying. Sometimes simplicity speaks the loudest.
However, let me say this clearly: do not skip the pastas. These are not afterthought pastas. They are dishes with intent and care. The Crab Arrabbiata Fettuccine offered a lively heat that felt balanced and bright. The Wagyu Sirloin with Orzo was comforting in a way that encouraged slow eating, the kind of dish that brings conversation to a gentle pause.
To accompany it all, the drinks are delightful. The Raspberry Soda Cremosa is refreshing and fun. The Apple Spice feels warm, slightly nostalgic and almost Christmassy. And the Tiramisu Latte is exactly what you think it will be: dessert disguised as a drink, done beautifully nonetheless.
There is something very human about Pizza Duo. It is not trying to stage a culinary performance nor chase trendiness. Instead, it reflects the journey of two people who fell in love with a craft and decided to share that love in a way that feels grounded, thoughtful and warm.
You can feel that sincerity in every slice.
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