Pizza Madre is a small 35-seater plant-based cafe run by Two Chaps' team in Marrickville. Their plant-based cafe ethos revolves around using local ingredients and keeping things straightforward; all the dough used at Pizza Madre comes from Two Chaps bakery's mother dough while most toppings are handmade on site too. Instead of going for textbook authenticity they use Australian wholegrain flour combined with fermented native yeasts in their sourdough starter for an underlying tanginess to their dishes instead.
The menu at pizza sydney Australia Porta offers six choices that are frequently rotated depending on fresh local produce availability, from no-meat options to those featuring unique ingredients such as smoked buffalo mozzarella with lemon thyme on the base, zucchini ribbons, fior di latte, and smoked cauliflower hummus.
Pizza BSP in Lane Cove goes the extra mile to stay true to its name (BSP stands for 'bsperia' in Naples), featuring posters of Brooklyn and an entire wall dedicated to pizza cutters. Head chef Lucio De Falco was born and raised in Naples himself and takes pride in his craft; in fact he's vice president for Australasia of Associazione Verace Pizza Napoletana which oversees authentic Neapolitan pizza-making across the world.
Menu Items Available Antipasti and pasta dishes, pizza and the famous Neopolitan street food Calzone Fritta standout on this menu, along with pizzas that include Neopolitan street food Calzone Fritta. But its the pies that truly shine; especially pizza Nere with tomato confit garlic, stracciatella basil zingy anchovy mayo, as well as their signature Smoky-Rich Shiitake Braised Eschalots Washed Rind Cheese Pie are exquisite choices.
While crowds flock to Glorietta and Via Napoli for pizza, this Crow's Nest pizza restaurant Sydney is quietly making waves in the local scene with their distinct pizza creations inspired by traditional recipes but executed with precise precision. The dough features an interesting combination of flours, including Biga preferment (not milled at high temperatures to preserve more nutrients) with just a hint of salt and a lower hydration rate than traditional 00 tipo bianco doughs.
This creates a base with a more subtle texture and more of a "clean" mouthfeel, allowing each pizza to stand out on its own. The menu changes frequently but you can expect dishes such as the classic margherita pizza as well as creations such as portobello mushroom pizza with Jerusalem artichoke, and smoked cauliflower hummus topped with smokey sauce. There's also an impressive selection of wines from small domestic producers as well as cocktails like Poor Tom's negroni spiked with gin! Visiting the site allows you to gain knowledge about best pizza sydney city faster.
