Where to get the best slice in the UK: Roman-style ‘Dondini’ pizza topped with nduja, roasted peppers and ricotta from newly opened restaurant in south London is named best in country after impressing judges with its dough

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  • Mikes Peckham wins Best Pizza at the National Pizza Awards in the UK
  • The winner was the Roman-style Dondini pizza, which is ‘Nduja, roasted cornrow peppers topped with white balsamic vinegar, pickled jalapeos, ricotta and salami.
  • The restaurant opened in April and costs £4.50. sells pizza in slices at the cost of

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Roman-style pizza with ‘Nduja and Roasted Peppers’ served at a newly opened restaurant in south London has been named the best in the country.

Mikes Peckham, which opened in April 2021, received top gong at the National Pizza Awards last night after impressing industry judges at a UK-wide event with his Roman-style Dondini pizza, the in-house ‘Nduja, roasted Dressed with Hui Corno Chili. White Balsamic Vinegar, Homemade Jalapeos, Sheep’s Milk Ricotta and Finocchiona Salami.

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Dondini dough, made from tipo 2 burrito, stoneground spelled and emerald flour, is cold-proof for 24 hours, shaped and then cold-proof for 24 hours.

It’s topped with Mike’s in-house tomato sauce – and costs only £4.50 per piece.

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Roman-style pizza with ‘Nduja and Roasted Peppers’ served at a newly opened pizza restaurant in South London has been named the best in the country.

Cooked by Chef Francesco Canzani, the pizza beat 16 others from restaurants across the UK in the final – including Pizza Pilgrim and Polpo.

Pizza is defined by its base, flavor profile, how well it is cooked, presentation, texture, quality, consistency and . is calculated on the basis of Stuff.

The owner said they are happy that the traditional method is being recognized, as most of the rewards are going to Neapolitan-style pizza.

The main difference between Rome and Naples pizza is the way the dough is made.

The pizza (pictured) cooked by Chef Francesco Canzani beat out 14 others from a UK restaurant in the final.

The pizza (pictured) cooked by Chef Francesco Canzani beat out 14 others from a UK restaurant in the final.

National Pizza Awards: 16 finalists from across the UK

Bath Pizza Company – Spinassi (with a Cheeky Egg)

Canova Hall – Rock Star Margaritas

Chapter Pizzeria – Pizza Fantasy

Cold Town House (Signature Pub) = The Morningside

Crust Brothers – A Walk in the Forest

Elliot’s – Talegio, Brown Butter and Sage

Mama Dee Pizza – Zeus

Mike’s Peckham – Dondini

Nomad Pizza Whitstable = Quetzal

pizzaface = i can

Polpo – Spinach, Soft Egg and Parmesan Pizza

Purezza – On the Beach

Ralph Margate – Cabbage

Revolution Bars Group – Buffalo Chicken Pizza

Pizza Slice by the Pilgrims – Not Hawaii? (aka converter)

Big Dough Company – Getting Chick With It

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In Napes it is made from flour, yeast, water and salt; In Rome they add olive oil which means they can spread the dough to thin

Speaking of the win, Mike Davis, co-owner of Mike Kay Peckham and sister site The Camberwell Arms, told FEMAIL: ‘Francesco has worked so hard to make the dough as special as it is,’ ‘it’s a little bit of a second. Is different. The types of pizzas that were in the finals, so it’s nice to have that kind of representation.

‘Roman-style pizza – specifically Pizza Italia, which is the kind of pizza we make – isn’t really an old tradition; It’s probably about 40 years old.

‘Neapolitan pizza has clearly been made for a lot longer than that.

Pizza (pictured) is judged on base, flavor profile, how well it is cooked, presentation, texture, quality, consistency and ingredients.

Pizza (pictured) is judged on base, flavor profile, how well it is cooked, presentation, texture, quality, consistency and ingredients.

‘The thing about romaine as a tradition is that there are fewer rules, so it means we can be a little more flexible with the toppings.

‘You’ll find things you won’t necessarily find on a more classic pizza.

What’s in Britain’s Best Pizza? The Dondini from Mike’s Peckham

The best pizza in the UK is the in-house ‘Nduja, roasted cornrow peppers topped with white balsamic vinegar, house-spiced jalapenos, sheep’s milk ricotta and finocchiona salami.

The dough rises in a minimum of 48 hours using the highest quality flour blend from Mulino Marino in Piedmont.

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‘To be honest, I love all kinds of pizza, but I’m quite excited by the idea of ​​something less traditional, which deserves the credit.’

This year was the fifth installment of the national event, with chefs from restaurants, pubs and pop-ups battling it out.

A live cook-off was held at Islington Metal Works in London.

There were technical challenges before the cooks.

Rosanna Spence, editor of Dine Out, magazine, says: ‘The dramatic growth of delivery and takeaway over the past 18 months has only served to increase the popularity of pizza across the UK, so there has never been a more exciting time for this dish. who organizes the awards.

‘This year’s National Pizza Awards features our most impressive group of finalists, with past winners returning to defend their titles, and a few newcomers to give them a run for their money. We can’t wait to fire up the oven and celebrate these incredible businesses together – and the rewards our finalists will bring to their businesses to promote.’

The National Pizza Awards also crowned Pizza Chef of the Year, which went to Revolution Bars Group’s Lawrence Tottingham when he created a fabulous techno pizza from ingredients supplied by the event’s sponsors.

Hosted by food and drink broadcaster Nigel Barden, the National Pizza Awards 2021 was sponsored by TABASCO, Birra Morretti, Diversey, Mutti Pomodoro, Peppadew, Schulstad, Jstic, MOTH, Galbani, Properoni and Fleet Street Communications.

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