MargheritaMost ordered
$14
San Marzano, fior di latte, basil, olive oil. The one we are judged on.
Harbour Row · Fern Gully
Ninety seconds in the oven.
Forty-eight hours before it.
A small pizzeria that only really does one thing. The dough rests for two days, the oven runs at 450°C, and everything else on the menu exists to go alongside it.
48 hours
How long the dough rests before it sees the oven. It is the difference between a base and a crust.
90 seconds
How long a pizza is in the oven. Anything longer and the mozzarella stops being interesting.
Six suppliers
All within a day's drive. The tomatoes are the exception and we are not sorry.
Build your own
Pick a size, pick four things, take a slice.
8 slices. Take one.
Medium · 2 toppings
$18.00
A demonstration site — the order button is here to show the layout and does not send anything anywhere.
The regulars
Three that never come off.
Diavola
$18
Spicy salame, Calabrian chilli, mozzarella, a little honey on the crust.
Funghi
$17
Field and chestnut mushrooms, garlic cream, thyme, no tomato.
Why it is quick
Because the work happened on Tuesday.
A pizza takes ninety seconds because everything difficult about it was done two days earlier. The dough was mixed, folded, portioned and left cold overnight — twice.
It means we run out. When the dough is gone the oven goes off, which is why the last table is sometimes at half past eight.