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The Full Story
Me & Pizza
Capturing a pizza isn't just about freezing a moment — it's about preserving the heat and heart of it.
As a food photographer, I’ve captured hundreds of dishes. But some mornings leave a lasting impression — like the one I spent at a pizza restaurant under Bim Group.
I arrived early, while the space was still quiet. Natural light filtered gently through the windows. One clean wooden table, a freshly baked pizza, and me — just me and my camera. No elaborate props needed. Just real light, real food, and real emotion.
Pizza — not just
to eat, but to feel
The Margherita came out first — simple yet perfect. Melted cheese, fresh basil, golden crust charred just right. I didn’t shoot right away. I sat for a moment, just observing — letting the food “speak.”
Each time I clicked the shutter, it was a decision:
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Which angle highlights the crust best?
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What lighting keeps the cheese glossy without losing the richness of the tomato sauce?
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Should the pizza cutter stay in the frame, or soften out of focus?
Where technique meets emotion
I shot with a 50mm f/1.4 lens, wide open — capturing every bubble, every crack in the crust. When the server sliced the pizza, I asked them to slow down — I wanted to freeze the exact moment the cheese stretched.
There are things the camera can’t record — like the aroma that hits you when the blade goes through the dough — but I always try to let that sensation come through in the frame: in the light, the depth, the composition.
