A friend of my father’s is planning on opening his very own pizzaria. We had the fortune to be invited to sample his creations. Can’t wait for his pizza shop Com’è Va Pizzaria to be opened! I’m sure it’s going to be a hit! I mean this guy is so passionate about Pizzas, he actually spent 3 months in Italy working in a pizzaria!
You know many Singaporeans, yours truly included, like to dump away the bits of crust that has no topping on them. Apparently in Italy, people eat the outer crust first. The mark of a good pizza is that the base has to be good. So if they eat the outer crust first, they will be able to judge if the pizza is good. If the crust is bad, out goes the pizza.
Another thing I found out is that when it comes to pizza, Italians don’t like loading the pizzas with too much meat. It’s just plain honest simple ingredients. I’ve always wondered about this. Sometimes when when I’m at a pizzaria in Singapore and craving for something meaty, I can never find one that sounds meaty enough.
Anyway enough of pizza talk. On to the photos!
There’s the pizza just before it was taken off the special pizza oven
Whoa this one is my favourite hands down!!! Look at the oooozy egg! It also has a hint of truffle aroma thanks to the truffle oil used. When the pizzaria is open, I shall be able to have the entire pizza to myself instead of having to share!!
Before it goes into the special oven
About 2 or 3 minutes after it has gone in
About 5 minutes and this super hot special pizza oven has cooked the pizza!
The base of the pizza has to look like this for it to be perfect
The special pizza oven
And some thinly sliced cucumber