Little Furnace — Restaurant in Liverpool

Not safe for coeliac!! They offer gluten free pizza, and actually guarantee no cross confirmation with flour from their restaurant on Smithtown Road. I popped in to order a pizza - the staff had absolutely no idea about cross contamination, however when I asked, they did take ingredients from the back (prior to this, the pizza was going to be made with toppings from the front of the shop, which quite understandably, had flour everywhere!)

The pizza was then made in the same pizza oven, using the same utensils as with the normal pizza, making it not gluten free.

By this point, I felt to awkward to say anything again so just took the pizza home to give it to someone else.

Disappointedly, I did actually reach out directly to the restaurant a good few months ago to give them some feedback to highlight the risks of cross contamination- no one got back to me.

As anyone with allergies will know, eating out can be risky - however when a website actually says “we can guarantee no cross confirmation with standard flour”, you tend to be a bit more trusting. Too good to be...

I must have tried every "proper" pizza place in Liverpool by now, and I can comfortable say that Little Furnace (Smithdown Rd) is the best one by far.

The pizza has consistently been amazing every time (authentically cooked fresh inside a massive pizza oven) , and the servers have been nothing short of helpful. Always filling whatever request we have.

The restaurant itself is a little awkward to get to by car as it sits on a busy main road, but the little residential side roads have unrestricted parking. Inside is a little cramped with there only being a select few booths to sit in, but in my opinion this adds to the overall atmosphere and reminds me of a small pizza place in Naples.

I have to add that the Little Furnace in the Baltic Market has nothing on the actual restaurant and I implore anyone wanting to try Little Furnace to skip the market and go proper at the...

This used to be the most incredible pizza in Liverpool, and perhaps far further afield too. I write this review not to disparage the business, but in the hope that they might be encouraged to rescale the lost heights. Neapolitan dough should be pillowy and floppy, not stiff and tough. It used to puff up with giant airholes and a springy texture, but now it rises little and can be hard to swallow. Most upsettingly, as they were a personal favourite of mine, the cheese on the garlic bread tastes artificial and like the American commercial pizza chains, and are now devoid of the seasoning and drizzle of oil that used to make then so sublime. I really hope that the quality can be reviewed and positive changes made, as the last five or six orders have been so disappointing and one cannot...