Woodfire Pizza in Melbourne
When the early Italian immigrants came to Australia, they brought with them intimate knowledge of two local specialities that many of us have adopted into our everyday lives: coffee and pizza.
Sure, they brought pasta, liqueurs and creamy cannoli too but it’s the short black and margherita pizza we live for.
Today, there is an enormous variety of pizza available in Melbourne and we’re talking about bases as well as toppings.
There are the thick-based, cheesy pizzas that many of us grew up with but woodfire pizza can be found all over Melbourne too. From thin-crusted Roman-style pizzas to gourmet woodfire pizzas topped with lamb and feta, the variety is endless!
Truth be told, we love all kinds of pizza - but there’s one type in particular that we are particularly fond of, and it’s this kind of pizza that we specialise: Neapolitan pizza.
The Neapolitan pizza is distinguished by a few different traits.
1) It has to be cooked at 400 degrees on the stone base of a woodfire oven for 60 to 90 seconds. If the oven is too hot or if it is cooked for longer than 90 seconds, the pizza will be too crisp, making it closer to the Roman-style of pizza.
2) The cornicione (crust) must be light and puffy. Some people don’t eat their crusts but that is a cardinal sin when it comes to Neapolitan pizza - the crust is thick, puffy and delicious!
3) It has a thin base. So thin, in fact that the San Marzano tomato base creates a soupy centre. This is why the pizza portofolio (wallet) is a popular way to eat pizza on the streets of Naples.
There’s something undeniably satisfying about the classic Neapolitan margherita pizza coated in San Marzano tomatoes, creamy fior di latte and fresh basil - that's probably why it's one of our most popular pizzas!
Located in the South Eastern suburbs of Melbourne, we serve up delicious Neapolitan-style pizzas here at Pizza Strada & Bar. With traditional pizzas like the Margherita and Marinara on our menu, as well as Aussie classics like BBQ Chicken, we’re sure you’ll love them!
The Neapolitan pizza is distinguished by a few different traits.
1) It has to be cooked at 400 degrees on the stone base of a woodfire oven for 60 to 90 seconds. If the oven is too hot or if it is cooked for longer than 90 seconds, the pizza will be too crisp, making it closer to the Roman-style of pizza.
2) The cornicione (crust) must be light and puffy. Some people don’t eat their crusts but that is a cardinal sin when it comes to Neapolitan pizza - the crust is thick, puffy and delicious!
3) It has a thin base. So thin, in fact that the San Marzano tomato base creates a soupy centre. This is why the pizza portofolio (wallet) is a popular way to eat pizza on the streets of Naples.
There’s something undeniably satisfying about the classic Neapolitan margherita pizza coated in San Marzano tomatoes, creamy fior di latte and fresh basil - that's probably why it's one of our most popular pizzas!
Located in the South Eastern suburbs of Melbourne, we serve up delicious Neapolitan-style pizzas here at Pizza Strada & Bar. With traditional pizzas like the Margherita and Marinara on our menu, as well as Aussie classics like BBQ Chicken, we’re sure you’ll love them!