Rudy’s was declared as the third-best pizza restaurant in Europe in a list of the top 50 by the global travel platform, Big 7.
The business, which started in Ancoats and has a second branch on Peter Street, Manchester, is the creme of the crop when it comes to enjoying a slice of Italy right here in the UK.
Recently, the renowned pizza joint relaunched its killer “Bake at Home” range, which I was lucky enough to try myself.
Each one is hand-made by a talented pizzaiolo using the same fresh dough and Neapolitan ingredients used in Rudy’s pizzerias.
The pizzas, of which they make six different types, are then blast chilled, vacuum packed and delivered straight to the customer’s doorstep.
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Ordering is easy to do via the Rudy’s Pizza Napoletana website, though there are some restrictions. There is a minimum order of four pizzas and eight pizzas fit in one delivery box, so orders that require multiple boxes will incur multiple delivery charges.
Booking a slot works by using their calendar where customers can select the date they want to receive them. Same-day delivery is not possible, though the pizzas can be ordered in a couple of weeks ahead of time and frozen until use.
One thing that shocked me when ordering the pizzas was their incredibly low price. At just £7.40 for a Margherita and £7.90 for the five other flavours, the sizeable sourdough creations are much more affordable than alternative takeaway options such as Dominoes and Papa John’s.
Cooking the pizzas requires no special treatment to get restaurant-quality results, it really is as simple as just following the instructions on the packaging – and the taste does not disappoint.
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To really gauge the quality of Rudy’s pizzas, I opted for a selection of flavours including:
- Margherita – San Marzano tomato, fior di latte, vegetarian italian cheese
- El Supremo – San Marzano tomato, grated grana padano, fior di latte, calabrian pepperoni, italian fennel sausage, green bell peppers, oregano
- Carni – San Marzano tomato, fior di latte, grated grana padano, salame finocchiona, salame picante, wild boar salame
- Portobello – San Marzano tomato, fior di latte, portobello mushroom, oregano, sea salt, vegetarian italian cheese
Other pizzas in the Bake at Home Range include the Calabrese, which is topped with spicy ‘nduja sausage, the vegan portobello, and sourdough garlic bread which costs £7.40, the same price as a Margherita.
Each chilled pizza took just five to seven minutes to cook with a drizzle of olive oil on top and oozed that unique restaurant-quality aroma when sliced up. The taste was unbeatable thanks to the thin crust and pizza-oven style charr that appeared on the dough after being cooked.
The crusts were crunchy but not burnt while the base remained slightly doughy and flexible enough to fold without the toppings sliding off. Every pizza was made with fresh, good-quality ingredients which is something I feel other takeaways fall short of, especially when it comes to meat. The salami, sausage and pepperoni all had very little fat on them and plenty of flavour, while the cheese was perfectly gooey and melted without any artificial taste.
Unlike other takeaways which use sweet tomato bases, Rudy’s products had a slight tang to them which emphasised the use of fresh produce. I did feel, however, that more could have been used on the Margherita pizza, though the others were perfectly proportioned with toppings.
In addition to the surprisingly fresh flavour of the pizzas, the overwhelming takeaway was that they didn’t leave me with a stodgy, full feeling, unlike thick-crust, processed alternatives. The sizeable portions mean that one pizza easily serves two people and at less than £8 a go, they’re a cost-effective option for a more luxurious at-home pizza night.
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