puffed up and blistered pizza bases

There are some restaurants that offer half and half pizza’s, which I really like as I can never decide what to pick and I also like to have multiple flavour experiences in one meal. Then there are others that simply can’t do this, or won’t do this, which I have always found confusing since they have all the toppings for all the pizzas on hand anyway. You simply sprinkle the one side with one type, and the other side with another type.  At Massimos Pizzaclub in Hout Bay you can have your pizzas one way, two ways, three ways or all ways as in the:  ‘pizza feast’.

Not only is this pretty awesome, but I think quite necessary when confronted with the agonising choice of an array of thoroughly delicious combinations. There are always daily specials based on seasonal and ingredient availability. I am dreaming about trying the confit de canard and pan fried porcini mushrooms.

I finally got to eat there on Wednesday night after hearing about it from JamieWho (who ranks it as the best pizza in Cape Town), and following Massimo on twitter and reading all his mouthwatering tweets.

The base is soft and thin with very crispy edges  that puff up in the oven and develop lovely blackened blisters.  So much thought and consideration  has gone into the ingredients that make up the toppings, you can just feel the love. Like proper coppa, prosciutto, bagna cauda (the most tasty anchovy and garlic sauce), gorgonzola, soft and creamy mozzarella and very fresh rocket and basil. Authentically Italian with a South African twist, and a bit of an edge, the ratios of cheese and toppings to base is perfect, and the pizzas deliver an intense taste and very pleasing texture.

I went 3 ways with the:  Acciuga (tomato, mozzarella, peppers, Bagna Cauda – anchovy/garlic sauce), Pancetta  (tomato, mozzarella, pancetta bacon, mushrooms) and Coppa (tomato, mozzarella, fresh rocket, sliced coppa ham).  The flavour of the bagna cauda really hit the spot for me.

my trio pizza @ massimo's

My friend had a duo of: Salsiccia  (tomato, grilled boerwors, smoked cheese, caramelised onions) and the Pancetta with extra avo. The Boerewors was very tasty and quite different, marrying very well with the sweetness of the caramelised onions.

another delectable treat

Massimo also gave us a little taste of the: Pere (tomato, gorgonzola cheese, sliced pears) and it was sensational.  Soft, delecate and creamy in flavour.

His homemade Limoncello is damn fine.

The sad news is that Massimo’s is closing down at the end of the month. The good news is that he and his lovely wife Tracy will be reopening in September at a new venue in Hout Bay, and will no longer have to sublet off the current venue, and will be open day and night.  I for one am looking forward to that.


Check out the menu and follow his relocation on his website: massimo’s pizza club.

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