It’s funny, isn’t it? We all have our go-to pizza joint, that reliable spot for a comforting, cheesy fix. But what elevates a pizza from merely good to truly top class? It’s a question that’s taken me down a delightful rabbit hole, exploring the history, the passion, and the sheer dedication that goes into crafting that perfect pie.
For a long time, pizza in places like Britain was, let’s just say, a bit of a pale imitation of its Italian ancestor. As one writer put it, it arrived having “unfortunately lost most of its authenticity along the way.” But thankfully, that’s changed dramatically. The last decade or so has seen an explosion of dedicated pizzaiolis, bringing back the soul of Neapolitan-inspired pizzas, proving that what seems simple is actually incredibly complex.
And at the heart of it all is Naples. This is where, in the 18th century, tomatoes truly found their calling as a sauce, and the pizza we recognize today began to take shape. It’s so revered that there’s even an official association, the Associazione Verace Pizza Napoletana, that lays down the law on what truly qualifies as Neapolitan. The iconic Margherita, born in 1889 to honor Queen Margherita of Savoy, with its simple yet perfect combination of tomato, mozzarella, and basil, is a testament to this heritage – a edible nod to the Italian flag.
But the beauty of pizza is its adaptability. While the classics are divine, there’s a whole new wave of creativity happening. Think of places experimenting with unexpected toppings, or those focusing on the foundational elements – the dough, the fermentation, the quality of ingredients. It’s this blend of tradition and innovation that keeps the pizza scene so exciting.
Take, for instance, the buzz around places like Connie’s in London. They’re serving up what they call “Bri-talian” pizza, with dough fermented for 48 hours, seasonal toppings, and a vibe that’s pure joy – think orange glow, disco music, and the owner himself stretching dough. Their “double pepperoni and honey” sounds like a dream, and that “fiocco di neve” brioche? Apparently, it’s like a warm fairground donut slathered in heavenly cream.
Then there’s Dough Hands, a name that keeps popping up for anyone seeking a lively night out. Their Jode pizza, with hot honey and ’Nduja, sounds intensely flavourful, especially with that velvety stracciatella. Even their simpler “tomato pie” is apparently a must-try.
And for a different kind of deliciousness, Ria’s is championing Detroit-style pizza. These aren't your thin-crust affairs; they're square, tray-baked beauties with a focaccia-like base, a gloriously cheesy, crisp edge, and toppings that go all the way to the edge. Paired with sides like deep-fried “haggis pops” and a sweet olive oil soft-serve to finish? That’s a meal.
It’s clear that “top class pizza” isn’t just about a few ingredients on a base. It’s about history, technique, passion, and creating an experience. Whether you’re a purist seeking the authentic Neapolitan or an adventurer ready for a new twist, there’s a world of incredible pizza out there waiting to be discovered.
