A quest for pizza

My offspring was back from university for the week, and one of the items he requested was going out for pizza one evening. We try and find New York style pizza, or as close to it, here in London. It is a family venture, really. So, to Spring St Pizza, which is under the railway arches at London Bridge. They were pretty close, in my humble opinion. Although rather interestingly, he rated the pepperoni side of the pie, while my preference was for the Italian fennel sausage and broccoli rabe (friarielli) on the other side of the pizza. The food is described as “New York-inspired pizza, crafted by Michelin-starred chef Tom Kemble (note: not familiar with him but he was on Great British Menu) Made with a biga dough fermented for a minimum of 48 hours, our pizzas are thin and foldable with a charred crust.” When you walk into a place and they have those proper New York pizza ovens, you know it’s going to be good. Which they have installed. (springstpizza.com)

Pizza’s dominance as the food of choice among Gen Z (and us Xers) means that mozzarella is also set to continue its growth. The overall global market is set to grow by 6.6% compound annual growth rate through 2032, according to ResearchandMarkets.com, amounting to US$59.8 billion (€51.8bn) by that year. (www.researchandmarkets.com/report/mozzarella)

That being said, in addition to fior di latte mozzarella throughout, there was also Pecorino Romano on the crust, and scarmorza on my side of the pizza. A very nice use of some Italian cheeses, in my humble opinion. Interestingly, they did a green goddess dip, but not a ranch one. I suspect ranch has had its day and was never as popular outside the US as inside it. Fair enough.

• Suzanne Christiansen, editor, Dairy Industries International. Keep in touch via email: suzanne@bellpublishing.com Twitter: @dairyindustries Linkedin: @dairyindustriesinternational

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