Best pizza makers in London according to Idressitalian
What does it mean to be emigrated “pizzaioli”? We should ask this to “Fratelli la Bufala” that made of this epithet a brand .
Or, to provide an effective and true disclosure we should be there to observe who has left his own land to make of the yeast and flour, his life reason . Overseas as the English say.
Personally I have lived in London exactly a year. In a year I missed the typical Italian nuances that I relived in my last short stay. The reason of this stay? Simple, I went to see how Italians are pizza makers in London and how Italian, Neapolitan specifically, is their pizza.
The pizza makers under review were 10 and I used the following criteria:
- Social activities in relation to the pizza
- Pizza taste
- Pizza maker appearance
- Pizza appearance
- Method of preparation
- Pizza description (dough, yeast, etc.)
- Passion that the pizza maker has managed to infuse
It is tradition to review the best pizzas; I believe I have been the first one to review the best pizza makers in London. Discover them clicking >
Paolo Cimmino – EX SARTORI – Grade 8.84/10
“I started working in the restaurant at the age of 19 years first as a baker and then as a pizza maker. At 26 I moved to London and started working in Spaccanapoli, Sartoreè and later to Sartori. Soon I will run my own business with Michele, that you already know. My pizza dough has 26 hours of leavening at an environment temperature, using a classic Neapolitan flour: the “00”. Continue reading clicking >
2. Bernardo D’annolfo – QUEI BRAVI RAGAZZI – grade 9.1/10
“My name is Bernardo and I’m 26 years old. I come from Mondragone, a small village in the province of Caserta. My father is from Mondragone and my mom is Neapolitan.
I started with the pizza when I was only 13 years old. It was summer and I was at the beach with my mother. Suddenly my friend Simone came looking for me to ask me if I wanted to work delivering pizzas to the homes. I started the same evening. I got home, I dressed myself and took my scooter! When I finished to work in the evening I was hungry and then I started to make my pizza. I began to be familiar with panielli and to make pizza for all the staff at the end of the evening. Today I serve “millions” of people.
Two years ago I decided to move to London looking for a little luck. I chose London as the destination because it is positive, because I wanted to follow my instincts.
A one-way ticket and few money in my pocket. Arrived, I immediately began searching for Neapolitan pizzerias. Many were the difficulties at the beginning.
The first pizzeria where I went to look for work was that of the “Quei bravi Ragazzi“. I remember that the owner asked me to get them two pizzas, a “margherita” and a “marinara”.
I quickly washed my hands and began to make two pizzas, one was for me. They did not need a pizza maker, anyway I left my contacts .
The next day I went to another pizzeria: “Santa Maria.” It was my lucky day. They took me straight away. From there My adventure bega. I worked there seven motnhs and then decided to leave to do other experiences. This time I chose a very famous company here in London, “Franco Manca.” My goal was to learn how to manage a club with a high number of staff and increasing more and more my baggage of experience! I was with them 11 months and have grown a lot. I had gained the trust of everyone. They even gave me the keys in hand and so many other responsibilities.
After my experience at “Franco Manca”, I returned at ” Quei Bravi Ragazzi”. They were looking for a new pizza maker. I wanted to follow my instinct again, and I took the opportunity to work here.
I am very well. The restaurant has a Neapolitan-style pizza that perfectly reflects my culture.
I hope one day to return to Italy, in Mondragone and run my own pizzeria together with my friend Simone. It’s my biggest dream. ”
1 Michele Pascarella – EX SARTORI – VOTO 9.5/10
“I was born and raised in Caserta. I started working in a pizzeria when I was in middle school. A bit for need a bit without a reason. I chose to do this job than many others.
I remember the first week of work was terrible. I worked seven days out of 7, morning and evening, gaining in the end only 35 total €. My father wanted to kill me. He said that I had no need to work. But my curiosity to learn was stronger.
Today, for me, what I do is not a job but a fairy tale. It’s as if he never I worked.
But back to us. I started doing this job washing glasses and looking with curious eyes always the pizza oven. Every day, every minute, every second sometimes forgetting fries in the fryer.
After which they are passed quickly baked pizzas from doing that streetfood sfornavo daily.
At age 13 I was already the pizzas at the counter!
I have been in several pizzerias. I learned a lot. No son of pizza chefs or bakers and this makes me proud, because I know what I do with my life from scratch.
The next morning I was in school, in the evening to work. In practice I always was at work. In summer, autumn, winter or spring, Easter or Christmas.
After graduation, I left immediately for London, even if I wanted to attend psychology. Well oh well.
My first job in London was to “Sartori” and it is here that I learned many things, such as that if you do not run faster than the others you are behind.
After a couple of years to “Sartori” for my culture and curiosity I began to study the various flour, water, yeast, maturation and mktg. I thought that this work must be made knowing the whole world with intelligence and passion.
It is three years that I’m trying the various mixtures and the various flours, with procedures and ways of planning between them. I complied so a digestible product, dispelling the myth that says that those who eat the pizza after it’s always full.
My dough is very simple, made with “00” flour with the addition of 30% of a especially one with much more bran and with more absorption. In short, it is a dough with a low protein content with a relatively low force, where I can do a high hydration while making a high number of pizzas.
I have moved away from the true Neapolitan pizza to create my version called “VERACE 2.5”. It has a leavening that ranges from 24 to 48h and can even reach the 36h.
My version is not far at all from the classical one. About my new business project together with Paolo Cimmino. In all my years in pizzerias in Naples, we did a absurd experience having direct contact with customers, something that only we from South of Italy can fully understand. Well I missed this thing here; where the customer service is little more than Thanks and sorry, with the addition of superficiality here and there. So why not combine business with pleasure? We thought about buying the old Italian style “Ape Car”and turn them into a real pizzeria! We want to bring the flavors of the past around London with our “pizza al portafoglio”.
It is important to have contact with the client directly and above all we must have fun! We will try to extend within one year, maybe even less. This is my dream. Who knows in a few years I’d like to open an academy to teach how to make this work,; a free school for everyone who need it”
Dear guys. Your stories, your pizzas made me feeling good, “quite at home”. Thank you indeed
Discover also the best Italian pizzerias in London clicking here
