From the end-consumer perspective, the pizzeria’s protocol seems simple and straightforward: they take your order then slice, heat and serve it expediently. However, back in the kitchen and in the downstairs prep area there’s lots more going on, including Adagio’s minimum 72 hour proving process. According to chef/manager Shelley Squire, such a drawn out endeavour ensures a dough that’s baked right and without “that heavy characteristic of lots of other pizza doughs” – and results in a base that “doesn’t sit on stomach”.
Shelley kindly allowed Londonist a lunchtime peek at his pizza making and dough preparation. With a mega-mixer that can take up to 50 kilos of flour in one go and a top of the line Castelli oven along with specifically chosen yeast, flour and tomato sauce (all sourced from Italy), we were amazed to see how much thought, time and elbow grease Shelley and crew put into the creation of their fast food.
Apparently all the effort’s paying off. Shelley was most chuffed to share that a number of his Italian customers have commented that the slices here are made to a “higher standard than in much of Rome”. Of course, we had to taste a sample while at Adagio. No experts on Roman style pizza, we’d like to thing we know a thing or two about value for money and can attest that this little pizza place offers a yummy, speedy and excellently priced pizza experience.
Adagio Pizza al Taglio is located at 10 Greek Street (W1D 4DH). Peruse Adagio’s mouthwateringly lengthy list of pizza varieties at www.adagio-pizza.com.