A rule-breaking pizzeria bringing the values of the Slow Food movement to the ultimate Italian fast food opened in Hoxton Square this week.

Radio Alice, named after an underground Bologna radio station shut down by the carabiniere in the 1970s, cooks the pizza base separately from the topping – apparently to “avoid incinerating the feisty flavours”.

The venture is a partnership between Emma King, Australian co-founder of the Gail’s chain of bakeries, and brothers Salvatore and Matteo Aloe, who have opened five Berberè pizza joints in Italy in the past six years.

The Bologna-born brothers have developed a sourdough base they ferment at room temperature for 24 hours, cook, and then divide into eight slices to which they add organic toppings such as anchovies, lemon zest, red onion and tomato; gorgonzola, honey, speck, fiordilatte and walnuts; or prosciutto di Parma, burrata and orange-fused oil.

The drinks selection includes organic wines from Libera Terra, a co-op set up on land liberated from mafia control.