The Times
Chitra Ramaswamy tracked down an “ultra-hidden gem” at the end of possibly “Glasgow’s grimmest strip-lit corridor” on an industrial estate in Castlemilk, to sample what she was assured was Glasgow’s hippest pizzeria – the domain of Dom Morton, an ex-engineer who taught himself to make pizzas as an escape from boredom after giving up booze.
His come in two very distinct types: Neo-Neapolitan, a hybrid of the New York and Naples styles, crunchy from being baked at high temperature in Sub Rosa’s modern, industrial-chic electric ovens, rather that artisanal wood ovens; and Detroit, invented by immigrant Italian car factory workers and baked in steel automotive drip pans, resulting a springy open texture like focaccia.
Using “second-to-none” produce, the joint lived up to its billing, pumping out “phenomenal pizza, rich and robust, with each ingredient speaking loudly and brashly for itself, like a bunch of New York taxi drivers on a rare night out”.
Chitra Ramaswamy - 2025-03-02
Drinks
Extras
