This week we get stuck into our first deep-dish as we head down to one of Preston's most beloved pizza joints: Nonna Lucia's located in Ships & Giggles in Preston. I was dead excited to try this one, so have a watch and see how we got on...
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00:00Hi guys, my name's Jack Marsh, I'm a digital reporter with the Lancashire Post and welcome
00:09to our latest LP Eats pizza review.
00:12It's getting darker, I had to wait until 5pm for this place to open, but I'm heading down
00:17to Ships and Giggles near where all the Yukon buildings are based, not far from where we're
00:23based as well, to try out Nonna Lucia's Pizzeria, I'm really excited for this one, they do some
00:29crazy sized pizzas, I'm not going to attempt a 20-incher on my own, but I am keen to try
00:35a bit of a deep dish, which is something a bit different compared to what we've done
00:38so far, so that should be something exciting to see how that compares to other places,
00:42so yeah, let's go check it out.
00:43Hi guys, my name's Jack Marsh and when I left here I was just heading into Nonna Lucia's
00:53in Ships and Giggles on Fylde Road in Preston, now I was heading to this place to try out
00:58something a little different this time, as we know we're kind of doing reviews on pizzas,
01:03classic pepperoni pizzas, and often what you're looking for is like thin crust, that kind
01:08of stuff, but Nonna Lucia's is famous for two things, one of them is a 20-inch pizza,
01:13which, I mean, I can eat with the best of them, but I don't know if I could tackle one
01:17of those on my own, and the other thing they're famous for is Chicago style deep dish pizzas.
01:21Now, I don't think I've ever had one of these in my entire life, I am quite an adherent
01:26to the classic thin crust pizza style things, I like that, I don't see any need to change
01:31that up, but I thought, you know what, why not, let's try it out, they do a pepperoni
01:34deep dish style pizza, let's see how that compares, let's rate them on something which,
01:39you know, they're trumpeting as one of their USPs, so, really excited to try this, went
01:44in, first off we'll start with the vibrant place, really, really nice, I was there about
01:47five o'clock on a Thursday, so it wasn't exactly bouncing, but the atmosphere was good in there,
01:52it was nice, they've got all kind of like video games and stuff like that, they've got
01:54a nice decor in there, the staff members were dead friendly, they kept checking up
01:58on me and asking how I was doing and stuff like that, and they were just really nice,
02:02really friendly, it's a five out of five for the vibe in there, go down, check it out,
02:05I imagine it's a very popular haunt with students, so it seems like the kind of place which young
02:09people want to gather, grab yourself a pizza while you're there, why not?
02:13Second, we're going to go with the dough, now this is the thing I was really focused
02:16on more than anything, because with a deep dish, as people will probably know, the crust
02:21essentially come up and make it like a big dish, that's the whole point of the deep dish
02:26pizza, so I was thinking, does that mean it's going to be a lot harder, and a lot kind of
02:31like crispier, and not that soft doughiness, I can't even do this hand movement, that's
02:36what you want from a slice of pizza, you want something soft and kind of melt in your mouth
02:39rather than something crunchy in your way through and you've got jaw ache by the end
02:42of it, so that's the thing I was most interested with, but I'm giving the dough a five out
02:47of five, it was like sturdy enough to keep the shape, but it still had that softness
02:51and every slice I was picking up had that lovely droop to it, so it's not like they
02:55had to compromise on the softness of the dough, the cooked pizza dough, to maintain the structural
03:01integrity of the deep dish, so I thought that was a really kind of like nice balance to
03:04it all, it had depth, but it also had like that classy floppiness, I thought that was
03:08really kind of skillful, I didn't think that was a thing, but anyway, I was dead impressed
03:12by the dough, it had a good flavour, like I say, it had the nice consistency, everything
03:16about it was pretty bang on, that's exactly what I think pizza dough should be like, so
03:19no notes, really good. Cheese and sauce, the sauce was outstanding, exactly what you want
03:24from a pizza sauce, five out of five, it was tangy, it was tomato, it was sharp, it came
03:29through in every bite, there was a good amount of it, it wasn't like falling and slipping
03:33everywhere, but you also got plenty of it in each mouthful, no notes whatsoever. The
03:37cheese, now I know with deep dish pizzas they put the cheese under the sauce and the toppings,
03:41so you're going to get a slightly different end result as a result of that, but I wanted
03:45just a little bit more cheese, I wanted some more stringy bites if I'm honest, that was
03:48the only thing lacking, so I had to give the cheese a three out of five and the toppings
03:52a five out of five, so I'm going to round it out as a four out of five on that front,
03:55which is still a solid score, I still, it wasn't like, oh god, this pizza needs more
03:58cheese, I just thought, if anything, that's something which I point to. To the toppings,
04:03the pepperoni was really nice, it was nice and thick, it had a good bite to it, it had
04:07a good bit of flavour to it, it wasn't just uniformly salty or just overwhelming in any
04:12way, shape or form, it had a nice bit of depth to it, it had a nice tanginess to it, a bit
04:16paprika, it was, yeah, it was good, it was really nice, exactly what you want from a
04:19pepperoni, it's a five out of five, again, no, no, so I'm finding hard to, hard to find
04:23things to pick apart from this pizza, it was, it was really nice. Final thing we're coming
04:28to is value for money now, the deep dish pizza, which is 12 inches, might have been 13 inches,
04:33not sure, it was like a regular-ish, large-ish pizza size, cost £14 and there was a little
04:3910% discount on the day, but generally the thing will set you back £14, which I thought
04:43was probably a little on the steep side, don't get me wrong, it was a nice kind of quality pizza,
04:49it was obviously like a premium product, so that's why you're paying slightly over the odds,
04:53the regular flat margaritas a bit less, so you are paying a bit more for this. Yeah, ideally I'd
05:00want a slightly bit more change, slightly more change from £15 for this, but overall I think
05:05given the quality of it, I'm going to give it a four, a three out of five for that, which gives
05:09not only cheers, a total score of 22 out of 25, which is really, really high, the standard
05:14pizza across the board has been really good, so I've been dead impressed by it all. Yeah,
05:1822 out of 25, I believe that put some joint first in the lead with Cafe Bar, which is the first
05:23place we've been to, so we're going to have to see if any of the others kind of overtake them
05:28or find a way to kind of distinguish between these two at the very top of the leaderboard,
05:31but anyway, thanks for watching, stay tuned for next week when we'll be reviewing another one of
05:35your recommended pizzas in Preston, like I say, stay tuned and thanks for watching again, cheers!