Whenever I order a pizza, I say a bit prayer that it receivedât be a disappointment. Sure, this flat circle of dough, topped with tomato sauce, melted cheese and no matter else the creativeness permits, just isn’t alleged to be a gastronomic dish, but it surely ought to have some pizzazz and in my expertise, they’re usually mediocre at greatest
In my view, a pizza needs to be crispy sufficient for a satisfying chunk but mushy on the within with flavoursome toppings for a gratifying chew.
So on my solution to Firebrand Pizza one lengthy, heady, sunny night, I muttered a small invocation and made my means in.
Ambience
The constructing regarded good-looking with its Baroque parts on the nook plot on the finish of Rosebery Avenue. It was nonetheless brilliant and sunny that night and maybe unsurprisingly, the surface tables had already been nabbed. With overhead heaters, cushioned seating and canopies, the alfresco area regarded like an inviting place to dine.
So we took our place inside. This is a spacious zone with comfortable cushioned chairs in nice environment. This can also be the place the oven takes centre stage and it was enjoyable t watch the chef at work.
Food & Drink
While we waited for the garlic and oregano marinated tomato bruschetta, combined olives and arancini (rice balls full of Mozarella cheese), a plate of dough sticks arrived with a balsamic vinegar dip. All well-executed.
Then got here the pizzas.
My companion went for anchovy, olives, capers, tomato sauce and mozzarella pizza. I noticed a Buffalo Mozzarella pizza which got here with the cheese positioned on high of the pizza in clumps after it’s cooked.
We watched as they have been being made. This is what we noticed â be aware how my pizza was topped solely with tomato sauce:
Both turned up barely crispy â although my companion would have most popular his to have a bit extra crispiness. The dough tasted nice, and what we couldnât end, we took residence.
I used to be eager to seek out out the key to their dough. Co-owner Guy Holmes defined:
The secret to the pizza, is sourdough left to show for 72 hours made with Caputo Flour from Naples. Thatâs the optimum time to develop the sourdough style and make it simple to digest. The tomato sauce on the pizzas is made out of San Marzano tomatoes, once more from Naples, as is our 100% Fior Di Latte Mozzarella. Our oven is wooden fired and all substances have been fastidiously sourced from specialist Italian producers to make sure the very best high quality.
Though greatest recognized for its pizzas, the Firebrand menu gives pasta, steaks, seabass and hen dishes.
Thereâs a handful of desserts, and naturally, we selected a fairly first rate Tiramisu.
There is a small wine listing, some cocktails (we went for gin and tonic) and a collection of attention-grabbing beers.
Verdict:
My prayer had been answered. These pizzas did certainly have some pizzazz.
