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
A Roman-style pizza topped with ‘nduja and roasted peppers served at a newly-opened pizza restaurant in south Londen has been named the best in the country.
Mike’s Peckham, which opened in April 2021, got the top gong at the National Pizza Awards last nigh after impressing industry judges at the UK-wide event with its Roman-style Dondini pizza, featuring in-house ‘nduja, roasted corno peppers dressed with white balsamic vinegar, house-pickled jalapeños, sheep’s milk ricotta and finocchiona salami.
The Dondini dough, made up of Tipo 2 Buratto, stoneground spelt and emmer flour, is cold-proofed for 24 ure, shaped and then cold-proofed for a further 24 ure, topped with Mike’s in-house tomato sauce – and costs just £4.50 a slice.
A Roman-style pizza topped 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 14 others in the final from restaurants across the UK.
Owner said they were pleased the traditional method was being recognised, with most awards going to Neapolitan -style pizzas.
The main difference between the pizza from Rome and Naples, is the way the dough is made.
In Napes it’s made with flour, yeast, water and salt; in Rome they add olive oil which means they can stretch the dough to be thinner
Cooked by chef Francesco Canzani (op die foto) the pizza beat 14 others in the final from restaurants across the UK.
Speaking about the win, Mike Davies, co-owner of Mike’s Peckham and sister site The Camberwell Arms, told FEMAIL: ‘Francesco has worked so hard to make a dough as special as it is,’ ‘It’s a little bit different from the other kinds of pizzas that were in the final, so it’s nice to have that kind of representation.
What’s in the Dondini pizza?
The best pizza in the UK is topped with in-house ‘nduja, roasted corno peppers dressed with white balsamic vinegar, house-pickled jalapeños, sheep’s milk ricotta and finocchiona salami.
The dough is risen over a minimum of 48h hours using a blend of the highest quality flours from Mulino Marino in Piedmont.
‘Roman-style pizza – especially pizza Italia, which is the kind of pizza that we make – is really not an old tradition; it’s probably about 40 jaar oud.
‘Neapolitan pizza has obviously been made for a lot longer than that.
‘The thing about Roman as a tradition is that there are less rules, so it means that we can be a bit more flexible with toppings.
‘You’ll find things that you wouldn’t necessarily find on a more classic pizza.
‘I love all kinds of pizza to be honest, but I’m quite excited by the idea of something a bit less traditional getting the credit it deserves.’
The National Pizza Awards also crowned a Pizza Chef of the Year, which went to Laurence Tottingham of Revolution Bars Group, after he created a stunning Technical 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, Jestic, MOTH, Galbani, Properoni and Fleet Street Communications.