We make our pizzas with utmost passion. Rather than follow one regional style, instead we have developed our own blend of local and imported stone ground flours and ferment our dough over 72 hours using a Criscito Madre in the tradition of sourdough baking.

The result is a lighter better tasting pizza where the dough shows its true personality and flavour. No fluffy Napolitana crust here, instead we promote a thinner Roman style crust with just the perfect balance of crunch and texture, that was recently included in Broadsheet‘s Best Pizza in Sydney guide. Come and try for yourself – dine in,  pick up or get your pizza home delivered.

Besides the pizza, we are locally famous for house made gnocchi and small batch artisan gelato, and of course our service.
We are open from 5pm Monday to Saturday and for lunch from Noon on Sunday when you can enjoy our Godfather Pizza al Metro. We invite you to visit us and experience our warm hospitality one day very soon.