Video: A pizza the action... how hard can it be?

Taking place at the International Food & Drink Event at Excel London last month, Giropizza saw 70 European competitors (mainly from Italy) battling it out in a live cook-off in a bid to be crowned the 2013 Giropizza champion.

But with two high-profile mobile pizza vendors recently taking permanent sites in London,​​and a number of other operators introducing wood-fired ovens to provide new pizza options,​​just how hard can it be to create the 'perfect pizza'?

In the above video, Giropizza judge Gianfranco Doringo - who also runs Kentish Town-based pizza restaurant Delicious by Franco - told BigHospitality that ‘anyone can learn to create a good quality pizza’, claiming the perfect product will always be based on four primary ingredients.

But the competition’s runner-up, Daniel Favero, said that 'the perfect pizza doesn’t exist’, insisting that chefs must always base any products they make on good-quality ingredients.  

So, what do you think? With some of the UK’s big pizza chains moving away from offering traditional Italian pizza, has it paved the way for other operators to grab a slice of the action, or is it difficult to provide an authentic product in an already crowded marketplace?