Yes, I went to Maker Pizza two weekends in a row and yes, I had the Bodega sandwich both times. But this time, we split the Bodega and ordered a small pizza to share. I don’t think that is an argument in my favour for health and fitness but it is definitely an argument in my favour for good life choices in delicious food.
We ordered the Porkys but this is what came out to us.No, that is not pork, it is mushrooms and lots of them. Although I love mushrooms and mushroom pizzas, not everyone in attendance that afternoon loves them. When I returned to the counter to clarify my order, the woman behind the counter said, “Oh, ok. Sorry about that. Just keep it. I’ll bring out your order shortly.” HELLS YES. I already was in love with Maker Pizza but now I am completely sold on them.
The pizza that was brought to us was the So Mushroom: honey mushrooms, mascarpone, chopped garlic, grana padano, sea salt and pepper.
Oh. My. God. This is the best mushroom pizza I have ever had and one of the best pizzas I have ever had. Unlike other Neapolitan pizzas, this crust is slightly thicker and completely cooked through to the middle of the pizza. There is none of that your toppings will slide off the centre and burn your face nonsense that can often happen with this style of pizza. The crust itself is salty, doughy and has subtle yeasty flavour to it. It is the best pizza dough I have tasted. The dough is all made by a guy named Kevin who’s name adorns every box of pizza. At first I thought this was a play on Home Alone and Kevin McCallister’s love of cheese pizza but quickly learned that Kevin is Maker Pizza’s pizza maker and he knows what he is doing.
I loved the mushrooms on this pizza. The honey mushrooms are thin and papery, melting as soon as they touch your tongue. I love any mushroom that looks like a toadstool; they have a whimsical quality about them which almost makes them taste more woody and earthy. The cheese was creamy, milky and thick and was wrapped up in flavours of pepper and garlic.
I want to eat this pizza again and again and again.
Once I was almost too full on pizza, the Porkys came out and I obviously had to have a slice of that too.
The Porkys with pork shoulder sugo, stracciatella, basil, garlic, chili peppers, grand Padano, sea salt and pepper.
Again, another delicious pizza. The pork shoulder had a pulled-pork consistency, wrapped up in delicious tomato sauce rather than barbecue. It added a slightly fruity acidity to the richness of the white pizza, which you don’t often find; most white pizzas feature more veggies than meat.
Yes, for those of you keeping track, as this point I had enjoyed half a Bodega sandwich, a slice of So Mushroom pizza and a slice of Porkys pizza. I was obviously stuffed but took my leftovers home and waited anxiously to eat the next bites of this pizza. Even now, I am thinking about my next bite. Maybe this weekend, make it three in a row?