Dough Hands is making waves south of the river, announcing its second permanent residency at The Old Nun's Head in Nunhead. It follows a string of sell-out pizzas, pop-ups, and pub takeovers, meaning 2025 will mark a significant milestone for the pizza OGs. This new residency joins Dough Hands' already thriving home at The Spurstowe Arms by London Fields.
Hannah Drye, chef and founder who has perfected her pizza craft since 2020, is known for her bold options, which are celebrated for their crispy yet feather-light crusts. With a new pizza oven fired up and ready to go, Hannah promises to bring her signature crisp, creative specials and much more to the new Nunhead venture.

From Italian classics to NYC-inspired options, every Dough Hands pizza starts with a base of perfectly cooked dough made with regenerative flour sourced from Shipton Mill and Wildfarmed. The menu includes 12-inch pizzas, sides, and dips and some of the highlights include: Jode: An indulgent mix of nduja, hot honey, creamy stracciatella, and fresh basil; Shroomy: a rich umami explosion with soy-roasted mushrooms, taleggio cheese, tarragon, and garlic; and the OG, a classic pepperoni pizza taken up a notch with fruity jalapeños and a generous sprinkling of parmesan.

Dough Hands also plans to collaborate with local restaurants and offer exclusive specials tailored to The Old Nun's Head.
“For me, Dough Hands is all about fun. We've got an incredible team who loves making pizza, and I want that to shine through in everything we do—our menu, our messaging—it's all about good vibes and creativity,” says Hannah.
Make sure to visit The Old Nun's Head for a slice of the action.