Today we’re on a mission to discover whether Goodlife Pizza is really the home of Adelaide’s best pizza.
‘Best of’ titles are always controversial due to the subjective nature of the judging process. To be completely fair you would have to organise a blind tasting of pizzas, eaten side-by-side, each sampled within moments of them emerging from the oven. This is probably not altogether feasible.
What makes a good pizza anyway? The taste and the texture of the base and the combination and quality of the toppings – all of these factors play a part of course. Everyone has their own favourites and biases when it comes to specific toppings, though, and where you eat the pizza and in whose company can also affect the enjoyment of your meal.
Goodlife Pizza is often touted by pizza lovers as one of the best pizza restaurants in Adelaide, mentioned in the same breath as Amalfi’s, Enzo’s, Russell’s and Panacea, where I enjoyed a very decent pizza a few weeks ago.
Goodlife make their pizza using organic Lauke flour from South Australia, filtered water and fresh yeast, ageing each base for 24 hours. They use organic ingredients and free-range products where possible.
The only quibble I’ve ever heard levelled at Goodlife is regarding its pricing: Goodlife pizzas range from $13.90-$19.90 for a 1-2 person margherita pizza to $25.50-$38.50 for a 1-2 person Spencer Gulf King Prawn pizza.
That’s quite a lot for a pizza if you consider that you can get a budget Dominos pizza for $6.95 on a Tuesday. Yes, there is no comparison between the ingredients or the love, care and technique put into each pizza but are the pizzas at Goodlife really that much better?
Today, on this gloomy Winter’s day, we’re going to try to answer that question at Goodlife’s Hutt Street restaurant. So this lunchtime I’m joined by three pizza lovers: my brother, and his two friends, who are both called Andrew but who are invariably addressed by their respective surnames.
