Ubiquitous is a good term to describe the pizza, which is a amazing considering that I had not tried one whilst growing up in the sixties and seventies. From that point onwards, the pizza has be gradually absorbed into our culture, with very few restaurants or takeaways that omit it from their menu.

But what is the measure of a good pizza, and how do know when you have found the perfect product? I have had several visits to Italy and Rome, and tried the pizzas in restaurants suggested by friends who had had great experiences in the past. One of my favourite places to go was in London, close to Finsbury Park underground. Sitting among the newsagents and launderettes in North London, was a thriving restaurant cating for meals onsite or to takeaway. It was here, having become a regular customer of both the restaurant and the takeaway service, I began to understand what made the product special. The most impressive thing to watch out for is the passion displayed by these people, to provide some entertainment in addition to a great taste experience. If you expect the entertainment normally seen in the restaurant to arrive with the takeaway, then you will be disappointed!

Some of the points that I look for in a good pizza experience would be:

The quality of the dough

The dough is the foundation of the whole process, and if they get this wrong then you are guaranteed a disastrous experience. Dough preparation is the single most important process, as it needs to be stretched and neaded to gain the maximum flexibility to become a pizza base. You will often see this performed in front of the customers in the restaurant, ensuring everyone understands what makes the product special.

The temperature of the oven

The secret of a good finish to the pizza is the standard of the oven. The Italians treat their pizza ovens with almost as much love and reverence as their cars. Get the correct temperature, and the dough will be transformed into the delicious thin crusted finish that we are promised.