pizza compilation | part1
I always get sooo excited when I see pizza on the menu!! I’ve eaten pizzas from most restaurants (except the really fancy ones maybe) and I eat pizza literally once a week. Probably more lol. 🙌😃
Basically anything 8 and above is worth a revisit in my opinion, and anything below 8 is worth a try but wouldn’t go out of my way heheh. 🤭 some of these are surprises given that they aren’t specializing in pizzas 🍕
ok to caveat the last one; we did feedback to the chef to tell him about the rock hard pizza crust (it made a clanking sound and BOUNCED when dropped on the plate, that’s how hard it was). He said the normal pizza chef was off or smth. So still, maybe would give it another try with the normal pizza chef since I see potential. If the second time I come still bad…🙃 like my heart broke when I saw a pile of par baked crusts because I know for sure that par baked crusts never tastes as good as freshly stretched (par baking dries out the crust so bad 🥲)
If you’re passionate about pizza like me, you’ll appreciate that every slice tells a story—whether it’s a perfect charred crust or a doughy surprise. One key tip I’ve learned is to never underestimate local spots even if they’re not pizza specialists; some deliver unique flavors that can rival the best. About crusts, freshness is everything. I’ve noticed par-baked bases often disappoint, being dry or hard, so I always ask whether pizzas are made fresh or prepped ahead. For example, one disappointing experience included a rock-hard crust that literally bounced off the plate—something I’d give a chance to again only if the regular pizza chef returns. Cheese variety can elevate your pizza experience. Places like Hopscotch wowed me with their ultimate cheese pizza featuring five different cheeses including burrata, making each bite rich and gooey. Conversely, even if toppings are generous, balance matters—too much sauce or toppings can make the crust soggy. Exploring local pizza scenes also introduced me to interesting concepts like pairing coffee with pizza or trying Hawaiian and shakshuka pizza variations that offer fresh twists on classics. The best advice? Be adventurous, share your feedback with chefs, and don’t get discouraged by a one-off bad pie. Consistency varies but pizza’s all about love and experimentation. Finally, to get the best value and flavor, I recommend rating pizzas on a scale based on crust crispiness, topping balance, and innovation—anything 8 and above on my scale is a keeper. This method helps you find new favorites while knowing which ones to revisit or skip. Happy pizza hunting!
