How to eat: Neapolitan-style pizza
Its rise is a boon for British food. But how do you eat this notoriously floppy item? Knife and fork? Slice? Or, as the hardcore insist, folded like a crepe?
The rise of Neapolitan-style pizza, soft, pliable and blast-cooked to perfection in under 90 seconds, is the best thing to happen to British food in the past decade.
Those slow-proved bases blistered with delicious char, topped with sweet San Marzano tomato pulp and a modest layer of imperious ingredients, are frequently incredible – the most fun you can have with food at circa £10. From the Dusty Knuckle in Cardiff to Little Furnace in Liverpool, Cal’s Own in Newcastle to Bertha’s in Bristol, How to Eat – the series isolating the best way to eat our most beloved foods – salutes this flour-powered vanguard.