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Prof. Dr. Pizza (@ProfDrPizza): Why I Started An Anonymous Pizza-Reviewing Page in Hong Kong – And My Favourite Spots
- Prof. Dr. Pizza
- 52 minutes ago
- 8 min read
HONG KONG
I've reviewed 828 pizzas, visited almost every pizzeria in Hong Kong, and built a reputation for saying exactly what I think. As the anonymous face behind Prof. Dr. Pizza, my mission has never been to please restaurant owners — it's to champion better pizza, celebrate those who get it right, and encourage the global pizza scene to continually raise its standards. From the chance meal that inspired me to launch the account to the creation of the annual Prof. Dr. Pizza Awards, here's the story behind the reviews – and what's next as I work towards my 1,000th pizza.
All pizza images provided and taken by Prof. Dr. Pizza. AI-generated images provided by Prof. Dr. Pizza in order to maintain anonymity.
What inspired you to start Prof. Dr. Pizza?
The idea for Prof. Dr. Pizza came about in a very specific moment. It was August 2018, and I had just moved to Hong Kong a few months earlier. I decided to go on a two-day getaway to Cheung Chau Island by myself, and it was a quiet summer evening on the island. The sun had already set, and I was strolling through the dark, narrow alleys when I suddenly walked past the Fresh Basil Pizza restaurant. Since I was hungry anyway, I walked into the pizzeria and took a seat. The place emptied out quite quickly, and I found myself sitting there alone. A pizza and a bottle of Blue Girl beer became my only companions. The owner of the restaurant didn’t pay much attention to me and spent the entire time on his mobile phone behind the counter. I guess that was the key moment that inspired me. Pizza has been one of my favourite foods for my entire life, and I remember thinking to myself: “An empty pizzeria serving mediocre pizza with demotivated staff... I’m sure Hong Kong can do better than this!” That was when I decided to take my four photos three from different angles of the pizza and one of the restaurant itself, a composition I’ve kept to this day – and the rest is history.
At what point did you realise your Instagram account was resonating with people?
I realised very quickly that Hong Kong has a lot of pizza lovers – or at least a lot of people with strong opinions about pizza. In less than a year, the new Instagram account had already attracted more than 1,000 followers, which I would never have thought possible considering how saturated the space already seemed with foodies reviewing restaurants professionally and taking photos with perfect lighting and high-end equipment.
I quickly realised that many of those existing foodie profiles create beautiful content, but they often hold back when it comes to giving truly honest reviews. I suspect that during my first year as Prof. Dr. Pizza, the profile resonated particularly well because I was brutally honest about disappointing pizza experiences. I have never entered into collaborations with businesses or accepted invitations, which has given me the freedom to voice my opinions in a very straightforward way. Over the years, I’ve received a lot of positive feedback that this approach is very much appreciated.
How has your pizza journey evolved since you first started reviewing?
I don’t think it has evolved at all. My main goal has always been to stick to my principles of anonymity, independence, honesty, and consistency. A pizza that I rated 6/10 back in 2018 would very likely receive the same score from me in 2026. Although I quickly realised that complete objectivity is impossible in pizza reviews and that personal preference will always play some role, it was important to me to keep my principles unchanged over the years. What has evolved, however, is Hong Kong’s pizza scene.
How would you describe Hong Kong’s pizza scene today?
To understand Hong Kong’s pizza scene today, it’s important to understand how it has evolved over the past decade. I think this evolution is reflected particularly well in the winners of my annual Prof. Dr. Pizza Awards, which I’ve been organising since 2020. I would divide this evolution into three phases.
Phase 1 (2018-2022): The foundation and the rise of a king
The early awards paint a picture of a scene finding its feet. In 2020, the awards celebrated a mix of established names and promising newcomers. 208 Duecento Otto (now closed) won the inaugural Best Pizza award, while places such as Motorino (Best Dough 2020) and The Pizza Project (Best Value and People’s Choice 2020) represented important quality benchmarks. The real story of this era, however, was the emergence of Fiata. Shortly after opening its doors, it won Best Newcomer in 2021. Public perception of pizza began shifting more and more toward artisanal, authentic, quality-driven establishments.
Phase 2 (2023-2024): The era of unchallenged dominance
This period was defined by Fiata’s absolute reign and by the pursuit of excellence in specific niches. In 2023, Fiata completed a hat-trick of Best Dough wins and secured its third consecutive Best Pizza title. The narrative continued into 2024, although I also began noticing the tougher economic environment and its impact on some established players. While Fiata continued to dominate the top spots, other pizzerias carved out strong identities of their own. Dough Bros won People’s Choice in both 2023 and 2024, proving its mass appeal. Levain Bakery, a bakery by trade, stunned the scene by winning both Best Taste and Best Value in 2024.
Phase 3 (2025-today): A small revolution
This phase marks a pivotal shift. For the first time in five years, Fiata did not win Best Pizza. The title went to Hygge, symbolising the key trend of 2025. I like to describe it as “the beautiful convergence of creativity and quality.” The 2025 winners list is a testament to a scene bursting with diverse talent and ideas. Hygge didn’t just win the top prize; it also took home the So Special award, embodying this new creative spirit. Baci won Best Toppings for its wildly inventive South of Asia pizza, featuring ingredients such as crispy pineapple, pineapple gel, and nduja cream. Emmer won Best Taste, while Da Vincenzo won Best Value, showing that strong fundamentals remain vital. Even Common Man, primarily known as a coffee roaster, won Best Newcomer thanks to its impressive pizza quality.
The story of Hong Kong’s pizza scene is ultimately one of maturation. It has evolved from discovering world-class artistry in a handful of pizzerias to becoming a landscape where that level of craftsmanship is increasingly expected. A new generation of pizzerias now feels empowered to build on that foundation with remarkable creativity, resulting in a richer and more exciting scene for everyone.
Are there any common mistakes you see pizzerias making?
I’ve observed various mistakes over the years, but let me highlight the one that has been bothering me the most: pizzerias that are not true to themselves and end up creating an inauthentic identity. For example, I’ve often seen restaurant owners trying to force an “Italian” theme while completely neglecting essentials such as sourcing proper ingredients, mastering pizza-making techniques, and creating the right atmosphere and spirit.
Instead, they focus on superficial elements like Italian colors on menus, Italian pizza names, and stereotypical decorations, without following through on authenticity where it matters most: the food itself. That’s a real shame because I don’t believe a pizzeria needs to have an Italian or Neapolitan theme to be considered top-notch. In my opinion, it’s all about being genuine and creating a unique concept built around quality and creativity. I really hope we’ll see fewer of these forced concepts in the coming years and more entrepreneurs who take pride in creating something truly their own.
If someone only had 24 hours in Hong Kong and could try three pizzas, where would you send them?
This depends entirely on their personal taste when it comes to pizza styles. If the goal is to experience a broad range of styles while enjoying top-quality pizza, I would recommend the following. Start with a classic Neapolitan pizza at Fiata. It’s widely considered the best pizzeria in Hong Kong, and I can absolutely understand why. Salvatore Fiata pays extraordinary attention to every detail, making him not only the best pizzaiolo in Hong Kong but also one of the best in the world.
Next, head to Emmer's original branch in Admiralty and order The Controversial. This pizza sits on the opposite end of the tradition spectrum. It breaks almost every rule. It features a thin and crispy crust, but more importantly, it combines toppings in ways that seem completely unexpected yet somehow make perfect sense. Trust me – it works brilliantly. Finally, visit Hygge in Tai Kok Tsui, the most recent winner of Best Pizza at the Prof. Dr. Pizza Awards. Their Gorgonzola with Cranberry pizza is not only incredibly innovative but also perfectly executed, with a wonderfully light and fluffy dough.
Which pizza do you find yourself returning to again and again?
As a pizza reviewer, I rarely return to the same places. I much prefer exploring as many new ones as possible. Even when I revisit a pizzeria, I seldom order the same pizza twice. However, this year there has been one exception: Istanbul in Wan Chai. It’s a Turkish kebab and grill house, but they serve Lahmacun – a “Turkish pizza” with a very thin and crispy base topped with a flavourful mixture of minced lamb, tomato, onion, and herbs. It’s so light and so flavourful that it has become one of my all-time favourites. I could happily eat it every week.
What’s the most memorable pizza you’ve had in Hong Kong?
The pizza moment I always look back on is my first visit to Fiata. It was within the first few days after they opened, and I remember being their only customer. I sat at an outdoor table and ordered the A’ Salsiccia pizza. What makes that moment so memorable is that I experienced a world-class pizza at a world-class restaurant before almost anyone else knew about it. Today, Fiata is recognised as one of the best pizzerias in the world, and getting a table without a reservation is nearly impossible. But back then, I was literally the only guest, enjoying a moment of pizza perfection and confidently predicting that this place would soon be on everyone’s radar.
What’s the most unusual pizza you’ve ever tried?
There have been so many unusual pizzas over the years that this question has actually inspired me to create a future series about the ten most unusual pizzas I’ve ever had.
The first one that comes to mind is a pizza slice I ordered at a pizza shop in Switzerland called Pizza Nation. The pizza was called Mac & Cheese, and that’s exactly what it was: a generous serving of extremely cheesy macaroni on top of a pizza base, enriched with mozzarella, Parmesan, and chives. I was pleasantly surprised by how satisfying it tasted, although I must also admit that I could barely move for the rest of the day afterward.
Is there anything exciting you’re working on that you’d like our readers to know about?
Right now, I’m reviewing my way toward my 1000th pizza. If I maintain my current pace, I expect to reach that milestone sometime in early 2028. Once I get there, I’ll be open to a dramatic change, and the possibilities are endless. Maybe I’ll shut down the account completely. Maybe I’ll go even harder. Maybe I’ll reveal my real identity and start organising pizza runs around Hong Kong. Maybe I’ll collaborate with food and beverage professionals to open my very own pizzeria. At this point, I’m open to exploring any avenue. So if your readers have suggestions or preferences, I’d love to hear them.
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