They give you scissors at Red Hot Mammas, with the idea to cut into slices, fold the sharpest point back towards the crust, add another fold by bringing the furthest edges of the crust together, and eat. In principle it’s the easiest way to eat Napoli-style pizza, so much so that the technique is imprinted on the inside of the box of every Rudy’s takeaway. And I say in principle because my first attempt saw the front half of the pizza slide off and on my second attempt the entire slice. Ten minutes after arriving and the technicolour plate is now swimming in a soup of molten cheese, tomato, chilli, and cured bits of pig.
This very short review of Red Hot Mammas Solihull location will contain some stuff I don’t like and somethings I do. I don’t like the interior, a garish mix of bright tiles, technicolour dreamscapes, and fake plants which looks like an attempt has been made to mimic Big Mamma group without any of the interior design spend. I really don’t like the dips, in particular the truffle aioli that presents mostly like porcini powder, but also the rather tasteless ‘nduja aioli, or the very runny honey whose chilli heat is understated and woody from cheap chilli flakes.
The pizza itself is okay. Just okay. The dough itself has good sourdough flavour, but needs more cooking. It’s not umida, it’s underbaked; sloppier than a teenage kiss and arguably with less bite. There is little in the way of charring, next to no differential between dough and cornicione. My pizza has decent ‘nduja, decent tomato sauce, chilli, mozzarella, and mascarpone. Sophie’s has greasy strips of aubergine, chilli, mint, and garlic. The combinations work. It’s still too wet.
£46 for two pizzas, three dips, two soft drinks. It’s okay value, even if the service is lackadaisical with just two tables eating. It’s a nice enough addition to a part of Birmingham not known for doing dining out particular well at all. It’s just when so many other people do this style of pizza better elsewhere it’s unlikely I’ll be returning any time soon.
6/10
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