As someone who is desperately trying to get back into health and fitness mode, I sure end up doing a lot of food-related activities for Time Out. This week it’s all about pizzas, and I’ve come to Pizza di Rocco in Downtown Abu Dhabi’s Salam Street to put my skills to the test.
Once again I vow not to indulge in the final product myself, but to instead take the pizza back to the office for the team. That said, it’s bright and early and I haven’t eaten a thing, so avoiding delicious carbs might be difficult.
Luckily for the general public, my pizza making is taking place before Pizza di Rocco’s official opening time of 11am, so there won’t be any customer complaints about oddly shaped offerings and strange topping combinations. The restaurant itself is small and charming, but the action will be taking place behind the counter today.
Once I’ve got my apron tied up and my headgear on, I meet Chef Joseph, who will be assisting me today in my quest for the perfect pizza. Everything at Pizza di Rocco is made in store – from the pesto and garlic oil to the sundried tomatoes and basil growing in pots. Fortunately for me, the dough has also already been prepared. The restaurant uses a special type of dough that contains yeast, and left for 24 to 48 hours for a proofing process. This ensures the pizza base is light and fluffy once it’s baked.
The counter is first covered in semolina flour. This stops the dough from sticking to the surface and enhances the crispiness of the base. The ball of dough isn’t enormous, and for a minute I’m under the impression that we’re simply making small kids’ pizzas. But once I get rolling, it expands into a thin yet large base. Chef Joseph starts whipping it around mid-air and insists I give it ago. As expected, things don’t go as planned, and I punch a hole straight through the perfectly prepared base. Typical. Fortunately the dough is still raw, and I whip up another perfectly round base in no time.
Next up are the toppings, which is where the fun really begins. After layering the dough in a tomato-based sauce, I sprinkle on some mozzarella. I’m surprised by the small amount of cheese I’m told to use, but I go with it. The cheese is 100 percent milk and imported from Italy, and I’m close to shoving some into my mouth. But alas, all eyes are on me, and I continue to layer the pizza with a variety of toppings that make up their Fattoria offering. These include sundried tomatoes, caramelised onions, pesto, roasted pine nuts and a bit of goat’s cheese. However, I personally believe pizzas should always have a meaty topping, so the chef kindly allows me to add some beef pepperoni to my creation.
The pizza oven is enormous and is heated up to 370 degrees. I manage to scoop up my culinary work of art (I’m obviously very proud, as you can tell) and slide it straight on to the rotating oven floor. Just when I think it’s okay to go for a coffee break and wait for my creation to come full circle, it’s already done. A mere two minutes later, the pizza is cooked and ready for consumption. I need one of these big, heavily heated ovens in my house.
I must admit, the pizza looks incredible, and I don’t hesitate to bite into a slice when our photographer asks me to do so. “Careful, it’s still hot,” the chef warns me. But I don’t care – it’s love at first bite. I’m so impressed with the taste that I take the pizza to a table in the restaurant, drizzle some chilli infused oil over it and dig in further. Much to my surprise, it turns out that the perfect pizza isn’t a thick base layered in mountains of cheese. Before I know it, I’ve devoured the majority of it, and I have to hold myself back from finishing it off.
Sadly for the office I only manage to return with two slices of leftovers. And if truth be told, I’ve only brought it back so that my colleagues will believe me when I say I made the perfect pizza. And yes, they fully agree. They’re just very annoyed that I didn’t bring more with me…
Open daily, weekdays 11am-midnight, weekends 11am-2am. Pizza di Rocco delivers and has branches downtown and at Etihad Plaza, www.pizzadirocco.com (02 641 8300).
Four to try Pizza di Rocco’s bestsellers
Fiorentina
Some of the best pizzas in the world consist of the most simple ingredients. That’s exactly the case with the amazing Fiorentina. This popular classic is topped with tomato sauce, mozzarella, healthy spinach, sundried tomatoes, gorgonzola and egg. It’s deliciously cheesy, just the way we like it.
Dhs48.
Frutti Di Mare
Can’t decide whether to have seafood or pizza for dinner? Why choose when you can have both in one meal? The declicious Frutti di Mare is made with tomato sauce, mozzarella, an assorted mix of seafood and the restaurant’s homemade sundried tomatoes. It’s one of our favourites on the menu.
Dhs48.
Di Rocco salad
Roccos’ salads are always prepared to order. They use a mixture of fresh Italian greens,fresh rocket and baby spinach. The Di Rocco salad also comes with cherry tomatoes, olives, spring onion, oven-baked goat’s cheese, fresh mushrooms, walnuts, pine nuts and sweet balsamic dressing.
Dhs36.
Lasagna al forno
Pizza di Rocco also do pasta! So if you’re looking for something heavier, be sure to try the wonderfully meaty lasagna al forno. This home-made, oven-baked dish is made with bechamel and mozzarella and served with a fresh salad of mixed Italian greens. A taste of Italy in Abu Dhabi.
Dhs52.
