Pizza Pilgrims, Victoria

Pizza is probably my favourite food. I've made a lot of different styles from scratch over the past year (while still managing to lose weight; go me), and am always on the lookout for The Best Pizza™. Well, while that journey will continue indefinitely (at least until I visit New York, Naples and New Haven), the reigning champion to my mind is Pizza Pilgrims. 

With multiple branches around London, Pizza Pilgrims was set up by a couple of guys who didn't know much about pizza at all, until they went on a six-week trip through Italy. They obviously didn't just spend their time seeing the main tourist attractions, as they have taken a great deal of inspiration from the Neapolitan style of pizza making, and incorporated this into their rapidly expanding empire. 

I have seen several websites claim Pizza Pilgrims as 'authentically Neapolitan'. Authentic is a word oft-used as an indicator of quality, without recourse to the origin of the food. While quality of the produce used is important, I feel that proper usage of the word 'Authentic' is also. How can Pizza Pilgrims' pizzas be authentically neapolitan? If a pizza hasn't been made by chefs trained either in Naples or by Neapolitan pizza chefs, they can't possibly be. Sure, they take their cues from tradition...but that doesn't make it authentic. That being said, does being authentic really matter? If you were to ask the AVPN, probably. But with regards flavour and taste (which comes from quality of produce, not authenticity), then no, it doesn't. And innovation often counts for more than tradition. 

Taking all that into account, Pizza Pilgrims isn't a traditional neapolitan pizzeria. It doesn't have to be. Because the pizzas are exceptional. 

I had the puttanesca, which is inspired by the pasta dish spaghetti alla puttanesca. Although the exact origin of the dish is unknown (some say Naples, others Sicily), and the exact meaning of 'puttanesca' in this context is disputed (and makes for humourous reading), what I do know is that the Puttanesca has an abundance of tasty ingredients: Tomatoes (no mention if DOP San Marzano, so I imagine not), anchovies, olives (black as well as  green, for some reason), chilli, garlic, mozzarella and basil. From the ingredient list, it's evident they're not aiming for authenticity, but for exceptional taste. And they achieve that, comfortably. This isn't a standard neapolitan pizza. From the centre, you have the thin dough with a crispy underside common of the Neapolitan style, but as you go to the crust, it becomes less aerated than you would expect, and something more like a New York style. It's something of a move towards a hybrid pizza, and it is delicious. I had hoped for good things, but I wasn't prepared for greatness. I had an in-house produced shaken peach ice tea alongside the pizza, with a pesto aioli dip (which was equally delicious). 

The best pizza I've ever had, with a crust dip and soft drink, for £14.

Value for Money? Absolutely. 

Would I return? I will, definitely. I will try the Margherita with Buffalo Mozzarella, to ensure that the standard-bearer of pizzas is equally delicious.