Rude Food by Vir Sanghvi: Pizza party

The pizza boom sees great chefs turning out delicious artisanal pizzas. But which is the authentic version?

Contrary to what we may think, pizza is not a single dish. It is a family of dishes. Even within Italy, the pizzas of Naples are far removed from the pizzas of Rome. And, in any case, the reason why pizza is such a big deal today is not Italy; it is the US.

The popularity of pizza in the US caused Italy to rediscover its own pizza traditions

Chef Vikramjeet Roy spent months researching pizza ingredients

Chef Ritu Dalmia makes conventional Roman-style pizzas

Pavitra Arora uses Caputo pizza flour

Pavitra (above) is self-taught and runs a small operation, but her pizzas are wonderful

Chef Alex’s is a chef-intensive process that is artisanal

For Chef Ritu (above), it is about the pizza flavour than the toppings