Il Cornicione Pizza

Named after the puffed outer rim that tells you whether a pizza has been made properly, this Torquay-based operation takes the Naples rulebook seriously and works across Newton Abbot and the surrounding areas. Four ingredients in the dough, no more: 00 flour, water, yeast and salt. No rolling pins, no dough stretchers. It is a narrow set of constraints to work within, and the point is that the constraints are what make the difference.

The hand stretch pushes air out to the edge in seconds, leaving the base thin and the rim aerated, then the pizza spends as little as 60 to 90 seconds in the oven. What comes out should be golden brown at the cornicione and springy under a finger. The pizza has picked up multiple awards around Devon. Worth checking where they are set up before you plan your evening around it.