Pizzeria evaluation worksheet
A way to record a pizzeria visit so that what you observed stays separate from what you prefer. Boccalone runs no pizzeria directory, takes no listings, and publishes no ranking.
How to judge a pizzeria in one slice · Pizza styles
In short
Note what you ordered and when, judge the base and crumb against the style the place is making, keep your own preference in its own field, and write down what a single visit cannot tell you.
Record the visit
| Field | What to write |
|---|---|
| Venue and visit date | Name, location, and the date you ate there |
| Order | What you ordered and the price you paid |
| Style | The style the pizzeria is making, in its own terms |
| Base | Colour underneath, whether it set, and any gum line |
| Rim and crumb | What a cross-section shows about fermentation and bake |
| Seasoning and balance | Salt, sauce, cheese, and topping load |
| Your preference | What you liked, kept separate from the fields above |
| Limits | How many visits this covers, and what one visit cannot assess |
Judge against the style
A tavern-style pizza judged as though it were meant to be Neapolitan will always lose, and the judgement tells you nothing. Start from what the style is for, then ask whether this pizza did that well.
What one visit cannot tell you
A single visit cannot assess consistency, how the kitchen performs under pressure, service, or value over time. It can tell you whether the base was properly baked, whether the crumb has structure, and whether the seasoning is balanced.
Keep the record fair
- Separate observation from preference.
- Say how many visits the record covers.
- Do not reproduce menus, photographs, or branding without permission.
Where to go next
Frequently asked questions
Can I get a pizzeria listed or reviewed here?
No. Boccalone has no directory, listings, or paid placements, and does not accept requests to be reviewed.
Learn the criteria
The one-slice guide walks through what to look at, in order, so the worksheet fields mean something.