Author | Lightnews

Aaron Landry 🐱🍕 @s4xton.com · 17h

Had a nice walk through Edinburgh today.

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Aaron Landry 🐱🍕 @s4xton.com · 17h

I received a Kinder Surprise egg as a gift, and Bean was extremely interested in it. I quickly ate the chocolate, replaced the toy with a 5p coin in the inner capsule, and now it's her favourite toy! 😹

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Aaron Landry 🐱🍕 @s4xton.com · 18h

Locale, in Marchmont, Edinburgh: solid Neapolitan style. This one with spinach, fior di latte mozzarella, semi sun-dried tomatoes, ricotta, and caramelised onions. Very personable owner, Georgi, who also took a photo of this pizza, and we spent a ton of time chatting about the industry.

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Aaron Landry 🐱🍕 @s4xton.com · 1d

At Edinburgh's Pizza Geeks, choosing between gaming, film, and comic-themed pies, I got "The Fantastic Four": garlic rosemary oil base, fior di latte cheese, blue cheese, goats cheese, and Grana Padano. Not a wide range of superpower abilities or personalities, but the team up completed the mission.

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Aaron Landry 🐱🍕 @s4xton.com · 3d

We are in the UK!

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Aaron Landry 🐱🍕 @s4xton.com · 3d

Bean doesn't care that daylight saving time is over.

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Aaron Landry 🐱🍕 @s4xton.com · 3d

Teglia Pizza in Glasgow: great Roman-style pizza al taglio. Nabbed two slices: potato with oregano, rosemary, and salt; and one with leeks, atop of mozzarella, scamorza, and Taleggio. Crust is almost like a thin focaccia, the ingredients are fresh and hearty, edging close to overabundance. Love it.

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Aaron Landry 🐱🍕 @s4xton.com · 5d

Origano is on my to-do list! Thanks for the tip and recommendation!

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Aaron Landry 🐱🍕 @s4xton.com · 5d

I was almost alone at The Boathouse in Edinburgh, looking out at Portobello Beach on this cold, rainy, late October day, thinking how much busier this place must be in the summer. And I had this pizza.

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Aaron Landry 🐱🍕 @s4xton.com · 5d

Pala in Leith Edinburgh, opened months ago, serves authentic Roman-style slices. On my visit, it seemed to be a magnet for people speaking Italian. I nabbed a slice with potato, garlic, and Taleggio; and one with prosciutto, ricotta, and cherry tomato. Crispy crust, top notch ingredients. Stellar.

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Aaron Landry 🐱🍕 @s4xton.com · 6d

Wonderful pizza at Matto in Meadowbank, Edinburgh. This one had a white base, with mozzarella, goat, Gorgonzola, Taleggio, Parmesan, black pepper, and basil. Salty, and surprisingly light crust. Excellent lunch.

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Aaron Landry 🐱🍕 @s4xton.com · 7d

Bean is ready to sleep!

A cat yawning, showing its tongue and teeth. To the left is a mirror with lights.

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Aaron Landry 🐱🍕 @s4xton.com · 7d

Leith Edinburgh's Razzo Pizza Napoletana: higher-tier Neapolitan style, with crust that seemed perfectly to spec. Chewy with a crisp edge, and light. This pie, with smoked provola and black pepper, was like a margherita but with a sharper and earthier profile. Delicious.

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Aaron Landry 🐱🍕 @s4xton.com · 7d

Civerinos's Portobello location is great, with seating on the seaside. Sadly, the nice finishing cheese couldn't cover up the fact these slices had most of their flavour taken out by being reheated too long. Even the edges were charred, and not in the good way. Might opt for a fresh pie next time.

Aaron Landry 🐱🍕 @s4xton.com · 9d

Piotsa in Stirling, Scotland opened in May, and is already having a great start. Petra 3 flour; 48+ hour ferment. I dug the "Margherita+", taking the classic plus cherry tomatoes, basil oil, and sea salt. The prosciutto, rocket, and Parmigiano Reggiano was well-proportioned. Really great pizzas.

Aaron Landry 🐱🍕 @s4xton.com · 10d

Thomas J. Clapperton, a Scottish sculptor, is more known for his prominent statues and monuments around Scotland. There is also "Black Cat", a life-sized depiction, on display at the Gallery of Modern Art in Glasgow. artuk.org/discover/art...

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Aaron Landry 🐱🍕 @s4xton.com · 10d

Glasgow's Dough Man's Land is a vintage horsebox with a wood-burning dome oven stuffed in. Dough with '00' flour with a long ferment (they said it's ~48 hours in two stages, although my dough was from six days ago (?!)). Excellent texture w/ salty and sour edges. Beautiful leopard print. Delightful.

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Aaron Landry 🐱🍕 @s4xton.com · 10d

Sear's Pizza in Edinburgh has the trappings of a New York style shop, with slices fairly representative of what you'd find at a $1 slice shop in Manhattan at an off hour. But for £3 (~$4). I'll probably return to see what their namesake slice is like (vodka sauce, mozz, pesto swirl) when it's fresh.

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Aaron Landry 🐱🍕 @s4xton.com · 10d

San Ciro's in Leith Edinburgh is a tribute to Naples pizza and football. Menu reads like a team roster. I got the mozzarella, pecorino, taleggio, burrata, black pepper, and olive oil, which was surprisingly well-balanced. Solid Neapolitan crust with a thick chew and light crisp. Solid.

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Aaron Landry 🐱🍕 @s4xton.com · 10d

Dough, in Edinburgh's New Town, served friends and I some heavy pies. The "fresh beetroot bites" that looked like blue crisps was a new one for me. The four-cheese pizza was a recipe for lethargy. Maybe planning on half of a pizza next time is a better idea here.

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Aaron Landry 🐱🍕 @s4xton.com · 10d

Civerinos has six locations across Edinburgh and Glasgow, serving up "New York style" pizzas since 2014. What I got felt right between Neapolitan and New York style. Served with a pizza cutter, or you can use a knife and fork. I chose the former, and the slices held. Straightforward crust.

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Aaron Landry 🐱🍕 @s4xton.com · 10d

Bean is my new friend in Edinburgh. Fluffier and softer than she may appear, and a very high pitched mew. My cohabitant until 01 Dec.

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Aaron Landry 🐱🍕 @s4xton.com · 15d

Pronto in Portobello, a suburb of Edinburgh: high quality Neapolitan takeaway, with slices that you can hold with one hand.

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Aaron Landry 🐱🍕 @s4xton.com · 16d

I'll be in Scotland for the next month and a half. Took a brief walk around Edinburgh today and popped into Slab Shop, which first opened this summer. I have about ten more pizzas on my to-do list, and was happy to get this one out of the way.

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Aaron Landry 🐱🍕 @s4xton.com · 16d

Square in Newcastle makes excellent Detroit style. They use a mozzarella-leaning cheese blend instead of Wisconsin brick cheese. This one also had Pecorino Romano, ricotta, pepperoni, chilli flakes, hot honey, and bits of basil, topped with their slow-cooked red sauce. 48-hour dough, great edges.

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