Santa Maria Pizzeria
what the critics say
TimeOut - 5/5
Wednesday, April 14, 2010 - The superior fior di latte on the margherita blending creamily into its fresh tomato sauce, a result of a precise 90-second blast in the wood-burning oven. A query about specialities earned us an off-menu Napoli; the quality of its plump, strident capers, intensely savoury anchovies, cherry tomatoes, black olives and fragrant fresh herbs shone brightly. Both pizzas had crisp, billowing cornicioni and springy crusts that begged to be folded and eaten by hand, Italian style. The dough was so light we could have squeezed in another pizza between us - according to Pasquale, many people do just that.
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what the bloggers say
A Rather Unusual Chinaman
Monday, April 02, 2012 - When the pizza arrived, it looked the business. The slightly scorched crust, the mingling of cheese, and the smell, wow. The first few bites, where the sweet concentrated tomato sauce takes turns with the creamy cheese and the soft yet crisp cornicione (or crust), are heady and memorable. I think I may have even smiled. The rest? Wolfed down in minutes...I loved Santa Maria, a lot in fact. The pizzas made me happy. If you want a truly good pizza, regardless whether it is Neapolitan or some other incarnation, this is the place to come to.
Tamarind and Thyme
Monday, May 03, 2010 - First impressions of the pizzas were good: the crust was thin and crisp, the centre of the pizza held its own, and the toppings looked good. The first few bites of my Santa Caterina pizza were good too - the crust had a good balance of crispiness and chew and was lighter than that of Franco Manca. Unfortunately, it sort of went downhill from there. Firstly, the tomato sauce was quite bland, lacking a good tomato flavour. And as I continued eating, I noticed that the crust lost all of its appeal as it cooled down.
Will Eat For Money
Friday, April 23, 2010 - The dough was soft, springy and well charred with an excellent tasting cornicione. The cheese:sauce ratio was very nearly perfect with tangy but sweet tomato giving way to creamy islands of mozzarella. The basil perfumed the pie consistently which heightened the eating experience. The olive oil and salt adding the perfect finishing touches to a very good pie...On a whole this pizzeria impressed me on several fronts from the friendly owners to the well constructed pies and deserves all the success it will inevitably get. The pies were a great example of the Neapolitan style.
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