Blue Label Pizza @bluelabelpizza - Summer in San Sebastián - Chorizo Ragu, Hokkaido Octopus, Espelette Chili, Aioli (💵$36) .
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All the toppings are exquisite by itself, held together by the slightly acidic tomato sauce, they are what I’d like to call a feeling of edging - just before the climax. It ain’t easy to cook an octopus well and suffice to say, it’s almost perfect. The climax is the accompanying aioli, I implore you to add that light, tangy, rich with a touch of citrusy zest aioli to complete your climatic experience. .
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I think everybody’s pizza box or plate (especially from the Hut) ends up looking pretty similar, some sauce and cheese eaten out of the centre and what gets left behind, the crust. I consider a sin against god if you leave Blue Label’s crust on your plate. Using a Long-ferment dough, the crust I consider to be the pinnacle of pizza making. I understand that due to the unique nature of their pizza, they are unable to to offer half & half toppings. If only they could, if only. #acamaseats #BlueLabelPizza #pizza