Rudy’s Pizza – Worth The Dough
Entry to Rudy’s Neapolitan Pizza was a lottery: like a meek sixteen-year-old slipping into Wetherspoons with fake ID and an even faker moustache, I prayed for access. Rudy’s Pizza is too cool for bookings and the queue was an hour. Fortuitously, Seven Bro7hers BeerHouse was ready and waiting moments away, temporarily quenching hunger pangs with excellent craft ales.
I was chirpily greeted and ushered to ring side seats opposite the chefs. I asked about the different Mozzarella – I couldn’t tell a word they said – but felt their passion and gratefully received delicious samples. Rudy’s Pizza is about simplicity; dough contains only four ingredients (flour, water, salt and yeast) and pizzas are only cooked for one minute. Rudy’s is proudly Neapolitan – not ‘thin and crispy’ and absolutely not ‘deep pan’.
Rudy’s pizzas are a thing of beauty. Billowing doughy crusts, rising and falling, before popping with lightly charred edges, run down to tissue paper thin bases. This is the pizza you lament you’ve only had in Italy. The luxurious salty cheese, nostril filling basil aromas, umami pumped tomatoes – this is what no frills Italian cooking is all about. However, toppings inelegantly slide from base to plate, like a collapsed drunk falling from a taxi and everything was very salty; but, with so much savoury deliciousness filling your mouth nobody cared.
Rudy’s interior was rather plain but the atmosphere carried a real buzz. Considering the characterful wine and reasonable price point – give me Rudy’s Neapolitan Pizza over High Street chains any day.
Rudy’s Pizza Review Summary
Atmosphere 8/10 Cost 10/10 Quality 9/10 Service 8/10