Thursday, July 07, 2016

SERIOUS DOUGH : SERIOUSLY GOOD PIZZA



It's been called "the perfect food".

Perfect because it has all the major nutrients,
the major food groups, all in one convenient circle.

Carbohydrates from the dough, obviously.
Vegetables in the form of tomato sauce.
Proteins from the meaty toppings.
Dairy? The cheese of course!




Pizza's been a Pinoy staple for over half a century.

My dad remembered Di Marks from the 1960s,
perhaps the pioneer pizza restaurant in the Philippines.



In the mid-'70s, Shakey's opened its doors
and made generations fall in love with thin crust.
Shakey's started a "Pizza Parlor" trend that's never ended.



Pizza Hut taught us the stoner convenience of deliveries, and
Yellow Cab, which I first thought was a foreign franchise,
proved that Filipinos had mastered the game.



Gino's Brick Oven 
introduced us to Neapolitan-style pizzas,
blasted in 800-degree ovens for a few short minutes,
giving the classic pizzas their unmistakable charred crust.



And just a few months ago, 
a hole-in-the-wall in Century City's Hole in the Wall,
that new millennium elevated version of our childhood food courts, 

started baking pies that have now gained a reputation
as the "best crust ever", and perhaps, the best damn
New York-style pizza in our pizza-crazy country.


Welcome to the singular greatness of

SERIOUS DOUGH!

'

Mushroom Spinach Ricotta






Four Cheese







Pepperoni




The slices are humongous.
The toppings, stupendous.

The crust, well...
the sign below doesn't lie. 





For me, these are the best value-for-money slices available.

And they're so f*ckin' great, I make excuses to pass by Kalayaan
in Makati just to pass by Century City, and say to myself:

"F*ck it, I'm already here. Why not grab a slice?"


They're that f*ckin' perfect.




2 Comments:

Anonymous Anonymous said...

These are the types of "foodie" blogger posts that make me believe that the rumors of paid blogs (through money, free meals, or just plain friendship) are true.

I understand that everyone is entitled to their own opinion but claiming that Serious Dough has gained a reputation of having "the best crust ever" might be a stretch.

Size-wise, it's a junior-sized New York pizza. Not "humongous." But then again, that might be a function of their pizza oven, which is really built for Neapolitan-style pizzas. So that's forgivable. But barely.

Crust-wise, I'm sorry but there is nothing New York about it. A true New York-style pizza crust is sturdy, crunchy and soft at the same time, and most importantly, foldable. Serious Dough's crust is floppy, at best. If your pizza slice requires you to use a knife and a fork to get it from the plate to your mouth then it is in no way a New York-style pizza.

Toppings-wise, to each his own, I guess.

The closest Manila has to a New York-stlye pizza is probably NOLITA. And S&R. Yes, S&R.

Don't get me wrong, though. I've eaten in Serious Dough a couple of times and I'd eat there again. I just don't fool myself into thinking that I'm eating a slice of New York pizza. Just pizza.

While I admit that Serious Dough's current version of their ever-evolving menu is their best yet, I'd be hard-pressed to call it "great," much less "f*ckin perfect." Especially, ESPECIALLY of it's going to be labeled as "New York-style pizza."

July 10, 2016 at 1:08 PM  
Blogger Spanx! said...

Appreciate your opinion -

but not the snark. And please...

have the balls to leave your name,

otherwise you're just another boring troll.

August 29, 2016 at 5:27 PM  

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