At The Italian Bar Pizza we do things a little differently compared to your average pizzeria…
We’re passionate about creating the best pizza, not just the best tasting but also the best for your health too. Healthy pizza? Surely that cant be a thing. Or can it?
Lets talk about flour. Through a trial and error process making thousand of batches of dough we have formulated our proprietary blend of local organic stoneground flour, and some imported Italian, as well as adding a little freshly milled flour which we do right here in the pizzeria. Ask us to show you our little flour mill in action when you next visit. This combination of flours allows us the best balance of freshness and flavour and activation of the starter . Remember, flour is food and fresh food is best.
The most important is how we raise our dough. It’s fermented for three days with a starter like sourdough called Criscito Madre. It has an enzymatic breakdown of gluten and starch, therefore resulting in a lighter, easy to digest pizza. You can feel after you eat one of our pizza, you dont get the heavy bloated feeling. Good flour, natural slow fermentation means your body doesn’t have to do so much of the hard work.
Of course our toppings are the finest quality. Mozzarella di Bufala from Vanella and La Stella Latticini, fresh produce ordered and prepped daily, our gnocchi – well we are baking, peeling and hand rolling sixty kilos of gnocchi a week. It is, a labour of love.
We want everyone at our table to enjoy what we have to offer. We know it may not be tradition but we choose to offer gluten free pizza base and a very strong focus on offerings for vegan diners. Top quality notzarella may not be approved by nonna BUT we must change with the times and evolve and ensure every one of our beautiful customer have the opportunity to enjoy the best pizza – with or without the topping from the animal. We invite you to visit us and experience our warm hospitality one day very soon.