Classic, Neapolitan, Wood-Fired Pizza for Canberra’s Southside
Pizza Menu (from 11:30am)
Rossa
Margherita
Tropic Thunder
Diavola
Capricciosa
Roast Veg & Ricotta
Amanti del carne
Bianca
Potato & Four Cheese
Prawn & Semi-Dried Tomatoes
Gluten Free Pizza Bases
WHAT MAKES A PIZZA ‘NEAPOLITAN STYLE’?
It’s more than just a fancy name. It’s a time-honoured tradition from Naples, where pizza was (basically) perfected.
For a pie to earn its Neapolitan stripes, it needs to tick a few very specific boxes: (Associazione Verace Pizza Napoletana):
- Dough: 200-280g, made with just flour, water, salt, and yeast. Hand-kneaded, left to rise for 8-24 hours, and stretched by hand.
- Crust: Soft, light, and slightly charred (leopard-spotting) from baking at over 430 degrees for 60-90 seconds in a wood-fired oven.
- Toppings: Simple, fresh, and high quality. Supremos not welcome.
- Shape: A thin base and a soft, foldable centre.
It’s pizza stripped back to the essentials, where every element counts.
How do we keep it real with our Neapolitans?
We don’t rush the dough. Ours is given time to rise, rest and develop – maturing over days for that deep, complex flavour that shortcuts just can’t fake.
Then it hits the wood-fired oven. Hot, fast, and full of flavour, bringing that signature Neapolitan char that’s all crisp edges and smoky goodness.
As for toppings? We keep it local, fresh and just the right side of traditional. Classic combos with a little TBM twist.
Traditional Doesn’t Mean Predictable.
From the classic charm of a Capricciosa to the bold brilliance of Coppa & Blue Cheese, every pizza is a love letter to Neapolitan craft—with a little local flair.
The Roast Veg & Ricotta is a vego favourite that doesn’t play second fiddle, while the Amanti del Carne is all about big, smoky flavour for the meat lovers. Crafted to impress, eaten to be remembered.
Takeaway & Dine-In for Canberra’s Long Neglected Southsiders.
Drop in today or order online for takeaway!