My Pizza Review Criteria – What Makes a 5-Star Slice?

I put these pizza review criteria in place because I don’t just want to tell you if a pizza “tastes good.” I want to tell you why. Pizza can seem really simple, but there are so many nuances that make or break a slice.

First of all, a disclaimer about me, Matteo: I am not a professional chef or a full-time food critic. I am, however, a huge pizza lover.

Born and bred in Italy, I’ve always enjoyed pizza in all its styles and forms: Neapolitan, Roman, Milanese, but also New York Style, Detroit style, Chicago Deep Dish.

I now live in Leeds, and it’s great to see pizza culture thriving around here.

When at home, I enjoy stretching dough and baking my own pizza – both in my regular home oven and in my Ooni. 

Here are the criteria I use for every review on Yorkshire Pizza to keep things objective, transparent and structured:

1. The Dough: The Foundation

For me, the dough is 80% of the battle. If the base isn’t right, the toppings can’t truly flip the score. It’s truly where the magic happens.

• Airiness and Alveoli: I always look for a cornicione (the rim) that is light and full of air bubbles, known as alveoli. These pockets of air indicate good fermentation and a quality bake. Crunchy for a New York Style pizza and soft for a classic Neapolitan – truly the first real indication of a good dough. Nobody wants a dense, bready crust.
  
• The Physical Tests: In accordance with the pizza style, I like to check dough quality by looking for the right signs – which help me evaluate it even before even trying it.
  
• Chewiness: Especially when dealing with Neapolitan pizza, a good crust should have a satisfying chew without being tough or rubbery. Ever found yourself chewing and chewing and chewing?
  
• Cooking (Top and Bottom): Is the crust golden brown, but not burnt? Is the bottom evenly baked? Are the toppings cooked through? One way or the other, a poorly baked pizza ruins the experience.
  
• The Gut Check: Great pizza shouldn’t leave you feeling like you can’t finish it – or like a brick in your stomach. When dough is properly fermented, it’s easy to digest (the yeasts break down complex carbohydrates). If I walk away feeling light and satisfied, that’s a big win!

A few more signs I look out for:

• Neapolitan style pizza should show “leoparding”: those charred black spots  are a great sign of long fermentation and a well-cooked dough.
  
• A slice of Detroit style pizza must be light and cooked all the way through, despite its thickness (and must be surrounded by burnt cheese!)
  
• Neapolitan style crust must bounce back when pressed (the “spring test”) and should be “floppy” in the middle. 
  
• On the contrary, a sturdy New York slice should sustain itself when lifted.
  

2. Toppings: Elevate The Flavour

What makes a pizza great?

A great dough is complemented, if not elevated, by the perfect combination of toppings.

I personally like to look at:

• Quality: Are the ingredients fresh, creative, authentic? A top-tier tomato sauce and mozzarella cheese can make all the difference.
  
• Distribution: You shouldn’t have one slice loaded with ham and another that’s just a desert of tomato sauce. Every bite should offer a balanced flavour.
  
• Creativity: I love the classics: a proper Margherita is always a benchmark of how good the pizzeria is. But if your pizzeria pushes boundaries with interesting combinations, local produce and exceptional flavours, you’re one step ahead.
  
• Rest of the Menu: Yes, the pizza is the true star, but some menu additions can really complement the experience. What’s on the antipasti menu? Do they have any interesting dips?
  
• Vegan & Lactose-Free Options: In 2026, you should know your audience. Inclusivity isn’t an “extra” anymore – a great menu should cater to everyone without compromising on quality or excitement.

3. The Restaurant Experience: What’s The Vibe?

The best pizza in the world can be ruined by a poor atmosphere or slow service. The whole craic matters!

• Speed: Pizza is often “fast food” in its truest sense. Neapolitan style takes 1-1.30 minutes, New York Style takes to 7-8 minutes. If I have to wait for half an hour, something is wrong. 
  
• Service: Friendly, efficient service makes all the difference.
  
• Vibe: Whether it’s an easy takeaway spot, a bustling neighbourhood pizzeria or a swanky restaurant, the atmosphere should complement the experience. Does it feel welcoming?
  
• Cost: I’m a firm believer that pizza should be accessible. Sure, some times a higher price point is justified when the ingredients and experience are truly high tier. Does the quality live up to the price tag?

Why go to this much effort?

I know, you might think I’m overcomplicating this… but I believe this kind of detail is what separates a good pizza from a truly memorable one. 

There are plenty of brilliant pizzerias around Yorkshire and a lot of mediocre ones.

By sticking to these pizza review criteria, I can give you a fair, honest, and hopefully technical look at the many restaurants around, helping you find your next favourite slice without any faff.

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Matteo