Individual Restaurants to launch new pizzeria in Manchester

A new pizza concept from Individual Restaurants is coming to Manchester next month.

Rooted in authentic Neapolitan tradition, Forbici will bring a new wave of pizza to Cross Street. Its biga dough will be handmade daily, crafted from the finest flour sourced from Molini Pizzuti and proofed for 12 hours to ensure a delicate airy crust with high walls.

Forbici, which means 'scissors' in Italian. will serve pizza the Neapolitan way: always quartered, always with scissors, always protecting that signature crust. It’s ‘four ways always’ and each table comes equipped with a pair so guests can cut into quarters, fold and enjoy.

To top off its pizza bases, Forbici brings tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes and Fior di Latte Mozzerella from Vico Equese. 

One of Italy’s first independent breweries, Amarcord, is pioneering a new wave of Italian beer, which will also be available at Forbici. 

Individual Restaurants CEO Andrew Garton comments: “Forbici isn’t just another pizza restaurant—it’s a new way of experiencing pizza. We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.

"We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough. Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”

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