A Roman-style pizza with ‘nduja and roasted peppers served in a newly opened restaurant in south London was named the best in the country.
Mike’s Peckham, which opened in April 2021, won the top gong at the National Pizza Awards last night after impressing the industry jury at the UK event with its Roman-style Dondini pizza, the homemade “nduja” -roasted corno – Peppers were served with white balsamic vinegar, homemade jalapeños, sheep’s milk ricotta and finocchiona salami.
The Dondini dough made from Tipo 2 Buratto, ground spelled and emmer flour is cooked cold for 24 hours, shaped and then cooked cold for another 24 hours.
It’s topped with Mike’s very own tomato sauce – and costs just £ 4.50 each.
A Roman-style pizza with ‘nduja and roasted peppers served in a newly opened pizza restaurant in south London was named the best in the country.
The pizza prepared by Chef Francesco Canzani beat 16 others from restaurants across the UK – including Pizza Pilgrims and Polpo – in the final.
The pizza is made according to the base, the taste profile, the method of preparation, the presentation, the texture, the quality, the consistency and Ingredients.
The owner said he was pleased that the traditional method was recognized as most of the awards went to Neapolitan style pizzas.
The main difference between the pizza from Rome and Naples is the way the dough is made.
Cooked by Chef Francesco Canzani (pictured), the pizza beat 14 others from restaurants across the UK in the final.
National Pizza Awards: The 16 finalists from across the UK
Bath Pizza Co.- Spinaci (with a cheeky egg)
Canova Hall – rock star Margherita
Chapter Pizzeria – Pizza Fantasia
Cold Town House (Signature Pubs) = The Morningside
Crust Bros – Una Passeggiata in Foresta
Elliot’s – Taleggio, Brown Butter, and Sage
Mama D’s Pizza – Zeus
Mikes Peckham – Dondini
Nomad Pizza Whitstable = Quetzal
PizzaFace = Mogu Mogu
Polpo – spinach, soft egg and parmesan pizzetta
Purezza – by the sea
Ralphs Margate – Cavolo Nero
Revolution Bars Group – Buffalo Chicken Pizza
Slice by Pizza Pilgrims – Hawaii isn’t it? (AKA The Converter)
The Big Dough Co. – This is how it gets chicky
In the neck it is prepared with flour, yeast, water and salt; in rome they add olive oil which means they can stretch the dough to make it thinner
Commenting on the win over FEMAIL, Mike Davies, co-owner of Mikes Peckham and sister site The Camberwell Arms, said: “Francesco worked so hard to make a dough as special as it is.” “It’s a bit different from the other” types of pizzas that were in the finals so it’s nice to have that kind of representation.
“Roman style pizza – especially Pizza Italia, the pizza we make – really isn’t an old tradition; it’s probably around 40 years old.
“Napolitan pizza has obviously been made for a long time.
The pizza (pictured) is judged on the base, the taste profile, the method of preparation, the presentation, the texture, the quality, the consistency and the ingredients.
“The special thing about Roman as a tradition is that there are fewer rules, which means that we can be a little more flexible with the toppings.
“You will find things that you wouldn’t necessarily find on a more classic pizza.
What’s in the UK’s best pizza? The Dondini from Mikes Peckham
The best pizza in Great Britain is topped with home-made ‘nduja, roasted corno peppers with white balsamic vinegar, homemade jalapeños, sheep’s milk ricotta and finocchiona salami.
The dough is raised for at least 48 hours with a mixture of the highest quality flours from Mulino Marino in Piedmont.
“I love all kinds of pizza to be honest, but I’m pretty excited about the idea that something less traditional gets the recognition it deserves.”
This year was the fifth edition of the national event, where chefs from restaurants, pubs and pop-ups competed against each other.
A live cook-off took place at the Islington Metal Works in London.
Chefs faced technical challenges.
“The dramatic increase in delivery and take-away offers over the past 18 months has only increased the popularity of pizza across the UK, so there has never been a more exciting time for this dish,” said Rosanna Spence, Editor of Dine Out, the magazine that organizes the awards.
‘This year’s National Pizza Awards features our most impressive group of finalists to date, with previous winners returning to defend their titles and some new faces battling for their money. We can’t wait to fire up the stoves and celebrate these incredible companies together – and for our finalists to enjoy the boost the awards will bring to their company. ‘
Revolution Bars Group’s Laurence Tottingham was also named Pizza Chef of the Year at the National Pizza Awards for creating a stunning technical pizza using ingredients from the event’s sponsors.
The National Pizza Awards 2021 were hosted by food and beverage broadcaster Nigel Barden and sponsored by TABASCO, Birra Morretti, Diversey, Mutti Pomodoro, Peppadew, Schulstad, Jestic, MOTH, Galbani, Properoni and Fleet Street Communications.