True Craft

The dough is made by hand on site every day and proved for no less than forty-eight hours on a starter culture the kitchen keeps itself.

Why go

John Lewis, David Lewis and Oz Earl took the West Green Tavern, which had been stripped back to the shell, put a pizza oven in it and opened in August 2018 (Discovering Tottenham). The pizza is the part that surprises people: a forty-eight hour minimum ferment on a house-cultivated starter, Shipton Mill flour from the Cotswolds, mozzarella from Essex, cured meats from Cobble Lane in Islington (True Craft). The beer is the other half. The draught list is rebuilt every week and the local breweries are the reason it exists, which in this postcode means Redemption and the rest of the Tottenham cluster. There is a bottle shop, a short wine list from small organic and biodynamic growers, and no table booking at all.

Order this / avoid

• Order: a plain margherita first, because a forty-eight hour dough is best read with nothing on it. Then the 'Nduja Like It, which Heidi Lauth Beasley called "banging" (ref), or the Bang! Pepper with sweet balsamic peppers and mascarpone. Whatever is new on draught that week.
• Avoid: rolling up with a large group. This branch takes no bookings at all, walk-ins only, unlike the Walthamstow site. And do not arrive hungry after 10pm, because the bar runs to 11 and the oven stops at 10.

What locals & experts say

• Heidi Lauth Beasley, The Infatuation London (22 August 2022), 8.1 out of 10, on what you are actually getting: "It's quality pizza for a tenner or under, excellent, quick service, all in the kind of neighbourhood spot where people actually talk to each other." She also names the eight-pizza menu and the oregano garlic bread as the whole of it, which is the format working on purpose. ref
• The venue's own process claim, which is a claim about its own kitchen and so is stated with its source: the dough is proved "for no less than 48hrs, using our own cultivated starter culture". Its separate boast about nobody else in London fermenting that long is a claim about other people's kitchens and is not repeated here. ref
• Discovering Tottenham, at the private launch on 15 August 2018, on what the room had been: "South Tottenham residents may remember it previously as the West Green Tavern." Unbylined, so the outlet rather than a person, and used for facts rather than judgment. ref
• No chef or brewer vote found. places-db/london/data/chef-votes.jsonl was searched on 1 August 2026 with nothing for True Craft.

Good to know

• Where: 68 West Green Road N15 5NR, a few minutes from Seven Sisters. There is a second True Craft at 18-20 St James Street, Walthamstow E17 7PF; this entry is Tottenham.
• Timing: noon to 11pm every day. Pizzas from noon to 10pm.
• Booking: none taken at Tottenham. Walk in. Walthamstow does take bookings for six or more, which is the practical difference between the two.
• Dogs: welcome.
• Hygiene: the FSA records rating 5, inspected 23 October 2024, with components 5, 5 and 5, where lower is better. The register still files the premises under its old name, The West Green Tavern. ref
• Michelin: not recorded either way. Our cached Michelin data is stars only.

Jeff's take (his words)

Jeff has no note on this one. The saved-places export carries an empty Note for the row, so jeff_note stays empty and nothing here is attributed to him. The master spreadsheet's one-line description was an enrichment lead and has been replaced by the fetched facts.

Verdict (Chef Jeff ladder)

should-visit — The dough gets no less than forty-eight hours and it goes up on a starter the kitchen cultivates itself, hand-made on site every day, on Shipton Mill flour. That is a longer ferment than most dedicated pizzerias in London run, and it is happening in a converted Victorian pub on West Green Road. The other half is the beer: the draught list is rebuilt weekly and leans on the Tottenham breweries that have grown up around it, Redemption among them. John Lewis, David Lewis and Oz Earl took the gutted West Green Tavern, put an oven in it and opened in August 2018. Heidi Lauth Beasley scored it 8.1 for The Infatuation and put the value plainly: quality pizza for a tenner or under with quick service. Eight pizzas, a few wines from small organic and biodynamic growers, a bottle shop, dogs welcome, and no bookings at all at this branch. Get the margherita to read the dough, then the 'nduja.