ABOUT GRACEY’S
Gracey’s is an independent pizza shop founded by Grace Surman and James Woodley. Born in St Albans and now slinging pies across London, we make thin, crispy, charred pizzas inspired by the great pizza shops of New York and New Haven.
IT STARTED AS A SIDE-HUSTLE
Gracey’s started during the Covid pandemic with James making pizzas and Grace taking orders. We built a makeshift pizza kitchen next to a car wash in St Albans and started slinging pies on Friday nights. Nothing fancy. Just a love of pizza, a lot of trial and error, and more orders than we expected.
FROM POP-UP TO PIZZA SHOP
What started as a side-hustle quickly became something bigger.
A few years, a St Albans shop, three London locations and a son later, Gracey’s has grown quite a bit. The places have changed. The obsession with making really good pizza hasn't.
NEW HAVEN-INSPIRED
GRACEY’S MADE
Our pizzas are inspired by trips to New York and New Haven, and by the pizza makers we admire on both sides of the Atlantic. Thin, crisp and charred, we've taken the things we love about East Coast pizza and developed them into something unmistakably Gracey’s.
WHERE IT ALL BEGAN
WHAT PEOPLE SAY
“Best pizza within a 10 mile radius and it isn’t even close.”
— S Patel, Google“Fantastic pizza, easily one of (if not) the best Pizza joints in the UK…”
— Mylo, Google“Outrageously good pizza, if you haven’t been, go asap.”
— Terry, Google
ST ALBANS TO LONDON
What started in St Albans has made its way into London. Different spaces, same Gracey’s — great pizza, good people and somewhere you’ll want to come back to. Wherever you find us, the idea stays the same.
GOOD PEOPLE. GREAT PIZZA.
Gracey’s is about more than what comes out of the oven. It’s the people making the pizza, serving it and coming back for another pie. Relaxed, welcoming and serious about pizza — without taking ourselves too seriously.
CRISPY. CHARRED.
PROPER PIZZA.
Our pizza style is inspired by the East-Coast of America: we use a blend of high protein bread flour and Italian pizza flour; we ferment the dough in two stages and bake the pizzas at lower temps to
“I love being part of a team that really cares about what we do.”
Ellie, Front of house
We’re hiring a Head Pizza Chef in St Albans.
