The Biggest Pizza Ever?

I just saw these photos and they made me chuckle so I thought I'd put them up.  This was from a pizza delivery place in La Paz, Bolivia.  No moped for this baby, it had to go in the boot of a fairly big car.  I don't remember it being particularly tasty, but it was worth it just to carry it through the groups of wide eyed hostel goers.

Good (North) American Pizza Coming to London?

Pizza creates a lot of debate in the US, Chicago v. New York are the two big boys (Italy's where now?).  The Chicago style is about two inches tall,  deep filled with cheese, sausage, peppers and if the above picture I found is to be believed is sort of similar to a kick straight in the left ventricle.  New York is thinner and often comes in foldably large slices.  Easy so far.  Well apparently thats not all, Canada's in on the action as well because there's Windsor style pizza and Ontario natives love it.  So who cares right, the North American style pizza we get here (although it is an occasional guilty pleasure) is made from dough frozen down in batches that last for around twenty years and cheese from a can.  Or is it?

Restaurant Review: Franco Manca

'Why are  the last few places you've reviewed in North London when South London is SOO much better', I hear you cry.  Well those poor buggers need all the help they can get and frankly I took pity on them.  But enough of that, its time to come back South where everything is better.

Ok, Ok this might not be quite accurate, but what is true is that our pizza is better, specifically Franco Manca is better.  Better than what?  Well better than basically everything else that involves cheese, tomato and dough in this country, maybe its because South London is closer to Italy, who knows.  Everyone has reviewed this place by now, so there's probably not much need to go on about the sourdough that, rumour has it, is made from a  batch that has been going in Naples for over 200 years, or that it's rested for 24 hours before being turned into a beautifully elastic, soft base.  Also everyone's already written about the 2 wood-fired ovens made by Neapolitan Artisans that cook that base to a beautifully blistered finish in around a minute.  The fact that its mainly organic and ingredients are from England as far as possible (even the Mozzarella) cutting down on air miles, etc,etc.  You've probably already had a glass of their home-made lemonade.  Well I don't care, I'm going to gush about this place anyway because its local and because its amazing.