Knicker + Bockers Review: DIY Pizza And Pasta With Unlimited Toppings At $13.90 And $8.90

Cute name aside, what makes this pizza place stand out is their concept of letting you DIY your own pizza or pasta. At $13.90 , you get to choose between five sauces, eight cheeses, 16 gourmet meats, 20 greens and six seafood toppings to top your 10-inch pizza with!

As for the pasta, it costs $8.90 and you get to select from four noodles, three sauces, nine cheeses, 10 vegetables, eight gourmet meats and two types of seafood. Knicker + Bockers - DIY Pizza And Pasta In The CBD Food at Knicker + Bockers The ordering process at Knicker + Bockers is fuss-free; simply tick your preferred elements and pass the order form to the cashier while making payment in exchange for a buzzer. Wanting to make the best out of our buck, we topped our first Cali Herb Crusted pizza with tomato sauce, all the available cheeses except Gouda, which they ran out of, as well as all 20 vegetable and 16 gourmet meat options.

While this pizza might not look like it, it did have over 36 ingredients on it. Of course, given that the crust was 10 inches, not many of each component could be added.

Covered with heaps of meat and vegetables, the tomato sauce was barely even visible. The elements were scattered randomly across the pizza such that each slice had a different topping, and it was fun since no two slices tasted the same.

Despite the mixture of cured meat, it still managed to shine by providing a spicy kick that toned down the otherwise heavy slice of pizza. The cubed cheese provided an element of surprise when we bit into an unsuspecting slice of pizza only to get a burst of ooey-gooey cheese that melted in our mouths almost instantly. Our next customised pizza featured NY Herb Crusted dough, Smoky BBQ sauce, all the cheeses, vegetables and seafood.

The amount of time this pizza spent in the oven was just right, leaving the salmon flaky and gleaming. Pro-tip: though it might be tempting to have loads of toppings on your pizza, it’s better to stick to just a few of your favourites.

Ordering every option available might cause you to have a pizza with very few pieces of each topping and some flavours might clash with others. For our pasta, we picked spinach linguine, garlic pesto sauce, all types of cheese except nacho, all the veggies and all the gourmet meat. Chunks of meat were tossed with the pasta before baking it with the cheeses we picked, and two complimentary breadsticks were served along with it.

Instead of overpowering the rest of the elements, the sauce’s surprisingly light savour complemented the meat by adding a touch of freshness. This pizza joint may not be the most spacious, but they make the best out of their space with bar stools and wide tables.

With a concept similar to that of salad bars, you can watch the staff prepare your pizza or pasta, and even catch them roll out the pizza dough. This may be the first time I paid them a visit, but it will definitely not be the last.