Pizzas made by an 11 time pizza making world champion - your best and worst pizza?

sadgit said:
where about? I've been to some tiny pizza places in Verona (the place I got married :) )
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Couldn't tell you the name of the place.
We were on a day trip from Lake Garda, and spotted a couple of tables and chairs up a tiny alley, and decided to investigate.

The pizza we ordered was a simple vegetable one, but it was absolutely fantastic.
 
5 of us went along to the pizza event last night. With the chef giving a demo of pizza base spinning early in the evening. Then later when the earlier eaters had left. I caught the second demo. The video earlier on the thread was of part of the demo.

We had 4 types of pizza to share. Along with 3 bonus slices of a squid pizza. As two of us did not fancy that.

Plus we had some brilliant integral focaccia pizza base served alongside a plate of jamón ibérico.

The pizza bases were the best I have tasted in my life. Thin, aerated and really tasty. Our friend who manages the restaurant had some dough making lessons from his pizza guru, the world champion. So we should get those high quality bases regularly from now on.

4 of the pizzas were fantastic and one was very good. It was a substitute pizza for those of us that did not want the squid.

The toppings were:

Updated: I have just been reminded there were toasted sesame seeds on one of the pizzas (not the squid one).

Tuna, mushrooms, artichokes and lemon zest

Upside down margherita

Smoked salmon, artichokes and fennel

York (English) ham, potatoes (not chips) and toasted almonds

Squid, artichoke and pecorino with lemon zest.

Apparently the night before they served a delicious courgette and secreto ibérico pizza according to a friend of mine.

So those are my best pizzas. Except for the York ham one.

PS Both my wife and myself like pineapple. However we hate it on pizzas. So any with that on would be our worst pizzas.
 
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gramercy said:
Takeaway ones are generally horrific. Always tickles me when a new one opens and people rave about it for a while.
It’s usually owned by the same person who has another half dozen outlets in the area, who gets the cheap and nasty ingredients from the same supplier as everyone else.

I like that in recent years people have had a go at providing better alternatives Finzi, Greedy Teds, and some of the vans you see about now.
But they have a task on their hands competing in a market where a lot of people just want a 16” stotty loaded with kebab meat and Mayo for £5.
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That will do me nicely
 
The worst pizza I ever had was ones I had for school dinners. The base was deep pan and more bread than pizza. Then they would smear tomato puree on it and scatter some cheese on top. The bit that stopped me from eating them was the topping would often fall off and underneath it would look like brain. Totally gross.
 
Sheriff_John_Bunnell_ret said:
The worst pizza I ever had was ones I had for school dinners. The base was deep pan and more bread than pizza. Then they would smear tomato puree on it and scatter some cheese on top. The bit that stopped me from eating them was the topping would often fall off and underneath it would look like brain. Totally gross.
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I know exactly what you mean. They had a really odd tangy taste as well. Absolutely appalling. Although school dinners more broadly were horrific.
 
Millbrook said:
It looks as though some of the toppings have been added after the base has been cooked???
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One of the things I have learned in the last year or two is that you can do that. It really adds to the taste.

Things like rocket, smoked salmon and fresh herbs improve the pizza when added at the end. They get warmed up by the hot pizza bread base and the ingredients that are cooked on the base in the oven.

It does not work with takeaway pizzas. Unless you do it yourself after delivery.
 
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The tastiest pizza I ever had was on New Years day in 1991.
Slightly hungover, we went for a pint in Chaplin's and got a Chicken, mushroom and garlic pizza from the Kebab centre over the road, and it was absolutely gorgeous 😋
 
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