World’s greatest pizza chef revealed his secret for making the perfect dish. But pineapple was forbidden.
Michele Pascarella is originally from Caserta, near Naples. He moved to Britain at the age of 19 and became renowned in the UK for his genuine Italian cuisine.
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Michelin Guide for Pizzas named him the world’s best pizza chef.
Michele is also the top pizza chef of Europe according to 50TopPizza.
The humble chef says that there’s “no perfect” way to make pizza, but “be flexible” and you might get closer.
Then he said FEMAILWe are artisan bakers. You must accept daily changes to temperatures, flours, techniques and other factors to ensure the best quality.
If you love your job, you will be able to achieve perfection. Consistency is key.”
He lives his favorite motivational quotation: “Tomorrow, my pizza has to be better than it is today”.
Michele likened the art of creating the perfect dish with being in love. She said it was more about “the experience and emotion” than just the final result.
He added, “Enjoy this process and spread your pizza love to others.”
If cooking isn’t your forte, do not panic. You will learn from mistakes.
Michele explains that anyone can learn from the mistakes they make when making pizza.
Michele explains that making a perfect pie is just half of the battle. She also reveals the incorrect ways to eat a pizza.
He believes that “overloading” a pizza with toppings can ruin the base and make it hard to hold.
It relates to point two of the chef, “using your knife and fork instead of using your hands” is an absolute no.
Michele said that pairing the pizza with a suitable beverage is essential. “Simply not doing so will leave you missing out on an entire dining experience.”
Finally, “adding the chilli oil anywhere” would be a huge mistake.
Chef Pizza attributed his awards to using fresh ingredients and cooking with passion.
Michele says that there are many benefits to this, including lower prices, newer tastes, and menus with exciting changes.
Napoli on the Road, the UK’s first seasonal-only pizzeria, is the only one in the UK.
Michele shared that they change their menus almost completely every 3 months in order to keep up with the changing seasons. They believe this not only improves the business’ bottom line, but adds value to the entire dining experience. It also attracts new customers, and fosters a more sustainable, community-oriented culinary approach.
He said that the “freshness, flavour and quality” are improved because of this.
The local economy is also boosted and shipping distances are reduced.
Michele said that seasonal ingredients tend to be abundant, which lowers costs.
Customers are also excited to see what new menu items they can try.
The fun of creating the perfect blend of flavors is what he said.
His most important advice is: “Never add pineapple to pizza.”
Michele emphasized that it is not necessary to go to Italy in order to taste the best pizza.
He said that in 2023, many restaurants and chefs outside Italy will be proud to offer high-quality Italian food and pizza.
This international recognition has resulted in a variety of styles and flavours that appeal to different palates, making Italian cuisine a favorite culinary choice around the world.
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