HOE HOU JY VAN JOU PIZZA? HOW DO YOU LIKE YOUR PIZZA?
Pizza is wêreldwyd ‘n gunsteling gereg en voortaan gaan ons gereeld kyk hou lyk die aanbod in die Laeveld. Vir jare was daar in Johannesburg ‘n kosskrywer, met die naam van Victor Strügo, wat gereeld onaangekondig, by een van die honderde pizza-plekke in die stad kom aansit het. Sy weeklikse pizza-resensie in die grote Star koerant het die rigtinggewer van die beste pizza aan die Rand geword. Ek kies ook gereeld pizza op plekke in die Laeveld en na ‘n paar onlangse teleurstellings reken ek dit goed om bietjie daaroor te gesels.
Pizza is a favorite dish worldwide and from now on we will regularly check what is on offer in the Lowveld. For years there was a food writer in Johannesburg, by the name of Victor Strügo, who regularly stopped by unannounced at one of the hundreds of pizza places in the city. His weekly pizza review in the large Star newspaper became the guide to the best pizza on the Rand. I also regularly choose pizza at places in the Lowveld and after a few recent disappointments, I think it’s good to talk a bit about it.
Die eenvoudige pizza het sy oorsprong as eeue oue Italiaanse volkskos. Met die talle Italianers se migrasie na nuwe wêrelddele - veral na Amerika, is dit vandag een van die mees gewilde wegneem, aansit of tuisgemaakte geregte.
The simple pizza has its origins as a centuries-old Italian folk dish. With the migration of many Italians to new parts of the world - especially to America, it is today one of the most popular take-out, sit-down or homemade dishes.
Deesdae is daar verskillende soorte en voorkeure met pizza maar drie dinge bly die norm: Die oondgebakte deegbasis, geverf moet ‘n tamatiesous-onderlaag en bedek met gerasperde mozzarella kaas. Die foccacia – net die gebakte pissabasis met sout, knoffel en kruie wat mens dikwels in die plek van brood bestel of aangebied word, tel nie hier as pizza nie. Vandag neem pizza ook talle vorme aan – veral met die wisselende deegbasis van dik soos ‘n brood tot papierdun soos krakerige Joodse matzos. Daar is die lys tradisionele Italiaans soorte en talle vernuwings soos pynappel en ham en selfs die biltong op ons eie Slowvelder pizza wat eens so gewild by die Jock & Java was. Ek moet ‘n slag gaan kyk of hulle dit nog maak.
These days there are varying types and preferences with pizza but three things remain the norm: The oven-baked dough base, painted with a tomato sauce base and covered with grated mozzarella cheese. The foccacia – just the baked pizza base with salt, garlic and herbs that one often orders or is offered in place of bread, does not count as pizza here. Today pizza also takes many forms – especially with the varying dough base from thick like a loaf to paper thin like crumbly Jewish matzos. There is the list of traditional Italian types and many innovations such as pineapple and ham and even the biltong on our own Slowvelder pizza that was once so popular at the Jock & Java. I have to go and see if they still make it.
Wat maak ’n pizza ‘top’? What makes a pizza ‘top’?
Om te begin is ‘n papier dun basis, krakering – met die tekstuur van vars gebakte Matzos, the Joodse ongesuurde paasbrood. Ofskoon pizza deeg wel suurdeeg bevat is dit jou plig om die kelner of the pizzamaker te vra om dit so dun as moontlik uit te swaai en te rol en te bak tot deurgaar. Hier gee ek uit 2 punte 2 uit 10 punte.
To start with is a paper thin base, crackling – with the texture of freshly baked Matzos, the Jewish unleavened Passover bread. Although pizza dough does contain leaven, it is your duty to ask the waiter or pizza maker to roll it out as thinly as possible and bake until cooked through. Here I give it 2 out of 10 points out of 2 points.
Tweedens is dit die pikante tuisgemaakte tamatie smeer heel onder op die deeg. Mens moet dit kan proe. Die gehalte hiervan hang meestel af van die pizzamaker, kok of restuaranteur se eie sous. ‘n Geheime familieresep of iets wat oor jare ontwikkel en verbeter is. Met pikant bedoel ek “tangy” soos die Engelsman sê, en hier verwag mens beslis ‘n smaakelement van suur. Hier gee ek uit 1 punt dus 3 uit 10 punte.
Secondly, it is the spicy homemade tomato spread at the very bottom of the dough. You should be able to taste it. The quality of this depends mostly on the pizza maker, cook or restaurateur's own sauce. A secret family recipe or something that has been developed and improved over the years. By spicy I mean “tangy” as the Englishman says, and here one definitely expects a taste element of sourness. Here I give it another point out of 10 points, in other word 1 out of 1 point.
Die gehalte van die mozzarella is net so belangrik. Goedkoop spysenierskaas wat te dik en taai bo op vertoon is soos gom in die mond. Dikwels ook te souterig – maar mens verwag ook nou nie Cavelieri se duurde buffelbolletjies nie – iets wat mens liefs in ‘n Caprese slaai met ryp rooi tamaties en vars basiliekruid sou wou eet nie. Hier gee ek uit 1 punt dus 4 uit 10 punte.
These days there are varying types and preferences with pizza but three things remain the norm: The oven-baked dough base, painted with a tomato sauce base and covered with grated mozzarella cheese. The foccacia – just the baked pizza base with salt, garlic and herbs that one often orders or is offered in place of bread, does not count as pizza here. Today pizza also takes many forms – especially with the varying dough base from thick like a loaf to paper thin like crumbly Jewish matzos. There is the list of traditional Italian types and many innovations such as pineapple and ham and even the biltong on our own Slowvelder pizza that was once so popular at the Jock & Java. I have to go and see if they still make it.
Die bolaag is net so belangrik. Of jy nou ‘n tradisionele Italiaanse keuse maak, of iets wat plaaslik gewild is soos gerookte varkrib en pynappel – of the Slowvelder met biltong en sampioene wat lank – of sekerik steeds, ‘n lieflike pizza by die Jock was of is, of een van die hedendaagse sg. “artisan” of vakman pizzas soos by Bistro Bistro and Old Quarry Smoke House.
The toppings are just as important. Whether you choose a traditional Italian choice, or something locally popular like smoked pork ribs and pineapple – or the Slowvelder with biltong and mushrooms that is long – or certainly still, a lovely pizza at the Jock was or is, or one of the modern so-called “artisan” or craftsman pizzas like at Bistro Bistro and Old Quarry Smoke House.
Met sulke “artisan” of sg vakpizza, is fynpoewerskombinasies waarvan el noe altd so seer is nie. Persoonlik, bly ‘n gewone Regina met ham en sampioene, my gunsteling en sou ek so bietjie olywe en artosjoke ook wou proe, die vier seisoene of Quatro Staggione - alles mooi eweredig oor die hele pizza. Hier gee ek uit 2 punte 6 uit 10 punte.
With such “artisan” or so-called professional pizza, fine powder combinations are not always so painful. Personally, a regular Regina with ham and mushrooms remains my favorite and I would also like to taste some olives and artichokes, the four seasons or Quatro Staggione - all nicely evenly distributed over the entire pizza. Here I give 6 out of 10 points out of 2 points.
Prys en groote het maar ‘n invloed op die genot. Daarom hou ek van die standaard grootbordgroote (26cm in deursneë) netjies in skyfies gesny. Of die prys reg is, sal jy self weet na gelang van die gehalte van die bestelling - op jou bord of in wegneemkarton.
Diens en atmosfeer tel: bietjie buitesitplekke, ’n vinnige glasie, kinders welkom—etes word herinneringe.
Service and atmosphere matter: some outdoor seating, a quick drink, kids welcome—meals become memories.
Laat weet ons watter plekke jou laat teruggaan; ons voeg dit by vir almal.
Tell us which spots keep you coming back; we’ll add them for everyone.
Plekke wat pizza bedien in die Laeveld Places serving pizza in the Lowveld
Stuur jou gunstelinge—ons hou die lys lewendig en opgedateer.
Send us your favourites—we keep the list alive and updated.
