Pizza is one of the most iconic fast-food items in the world. In the US alone, three billion pizzas are sold annually with an average of 46 slices per person.
The flatbread favorite has been around as far back as antiquity. Among its earliest appearances in literature is in Virgil’s Aeneid where Aeneas, on his journey to Italy, sat down beneath a tree with his crew for a quick break after having arrived in the kingdom of Latium. There the Trojans laid out “thin wheaten cakes as platters in their meal,” topped with herbs and mushrooms from the woods. The dish was so good that it caused Ascanius, son of Aeneas, to blurt out “Look! We’ve even eaten our plates!” That is, of course, knowing that these bread “plates” were, in fact, part of the meal.
Let’s admit it, the Italian specialty, especially the really good ones from restaurants like Crosta Pizzeria, Gino’s Brick Oven, or Amare La Cucina, to name a few, does make us feel like jumping for joy. Add to this list of establishments Rodolfo Pizzeria, a new shop in Makati that serves fresh and delicious Italian cuisine. The brand, which specializes in Neapolitan pizzas or Naples-style pizza made of tomatoes and mozzarella, first opened late last year.
My personal basis on whether a pizza is good or bad, aside from the flavor, would be the dough. I’m not a fan of thin-crust but this Neapolitan pizza I was able to enjoy, so much so that I was able to finish a box by myself. The bread is soft and chewy on the inside, which is what I always look for in a pizza. The crust with its burnt bubbles and crisp was also delicious. This is thanks to Chef Jerick Magadia, the owner of the restaurant.
“At Rodolfo Pizzeria, we embrace wholeheartedly the Neapolitan-style pizza dough. The secret isn’t the fanciest ingredients, but surprisingly, in the method of making it. We use the traditional Polish method where, to improve the flavor and texture of the dough, we use an equal ratio of water, flour, and yeast,” says Chef Jerick, emphasizing that getting the right amount of key ingredients can make or break your perfect pizza slice.
Pepperoni 
An oven capable of incredibly high heat—which standard home ovens can’t reach—is another vital consideration to make good dough. The faint char and crispiness of the crust is achieved in the proper oven. The high heat infuses the pizza with a unique smokiness that hits you at first bite. “What makes Neapolitan pizzas wonderful is how that crisp outer crust cracks open to an incredibly soft and chewy dough. Whatever sauce or topping you put on is elevated,” says the restaurateur.
With the help of his European friends and kitchen team, Chef Jerick has been able to get the flavors on point. Before deciding on the final menu, he has tried and tested over 40 recipes curating the ones that are simple yet bring out the rich, bright, and distinct flavors of ingredients.
Among Rodolfo Pizzeria’s offerings, I was able to try the Margherita pizza, which was a simple, sweet, and tangy pie that uses Chef Jerick’s homemade marinara sauce, cherry mozzarella, drizzled with an infusion of garlic, basil, and olive oil.
Another plate I had was the Italian Sausage & Pepperoni with Mushrooms pizza. Its robust flavors and texture come from the bits and pieces of Italian sausages, pepperoni, and mushrooms. Like the Margherita, it has mozzarella cheese and homemade marinara sauce. It’s topped with basil and oregano.
‘The secret isn’t the fanciest ingredients, but surprisingly, in the method of making it. We use the traditional poolish method where, to improve the flavor and texture of the dough, we use an equal ratio of water, flour, and yeast.’
Other flavors include Pepperoni and Quattro Formaggi, the standard four cheese pizza with mozzarella, cheddar, cherry mozzarella, and shaved Parmesan cheese.
“We want our customers to get that crispy first bite loaded with our pizza’s aromatic toppings. Then, the chewy dough takes them on a journey, every succeeding bite exploding with the flavor of the cheese, marinara, and cured meats—until the very end, with that satisfying finish,” explains Chef Jerick. “Then you start all over again with another bite, and another, and another—and before you know it, you’ve finished the whole thing.”
Apart from the pizzas, Rodolfo Pizzeria's pasta dishes, the Mushroom Truffle Cream Spaghetti and Italian Tomato Basil Pasta, are a must-try. I have tried the former, creamy and buttery with olive oil, mushroom, black truffle paste, and Parmesan. I have yet to try the latter, but I imagine it to be good made from butter, garlic, cherry tomatoes, homemade marinara sauce, basil, Parmesan, and kesong puti.
Rodolfo Pizzeria is at A. Bonifacio Street, Brgy. Bangkal, Makati City. Call +639560254686 to order for pickup or delivery. Open daily from 12 p.m. to 9 p.m. www.rodolfopizzeria.com