American pizzas tend to range in size from 18 inches to 22 inches. Duke's are 24 inches. Danny Cirone was inspired to open a US-style, supersized-pizza shop after a trip there. He spent nearly a year perfecting Duke Pizza’s dough to strike a balance between American and Italian-style pizzas.
Delivery is a big part of the business, so the team has put a lot of effort into making sure the pizzas travel well. And Cirone believes the 48-hour cold fermentation process, which requires minimal yeast, makes the dough easier to digest and kinder to the body.
Pizzas come in two sizes: a 13-inch or 24-inch, the latter of which comes in an enormous 64-centimetre-wide box. The 24-inch is five times the weight in dough and toppings of a standard large pizza.
Choose between 22 varieties, including the Grow a Pair, topped with house-made meatballs that have been slow-cooked for six hours, or the Mr Wolf, with cherry tomatoes, rosemary and red onion topped with a seven-hour braised lamb shoulder. For a quick lunch or dinner, Duke offers pizza by the slice, in up to six toppings that rotate weekly. There are also two kinds of sauce – buttermilk ranch and pickled mayo – to dip your crusts in.
Much of the cheese comes from That’s Amore, and organic flour is from Wholegrain Milling Co in Gunnedah in New South Wales.
While the shop is predominantly takeaway (you can get delivery within a three-kilometre radius), there is an option to dine in, American-style. That is, stand at the bar by the window, or nab one of just eight chairs.
Stop by on Tuesday night for $5 slices, and 24-inch pizzas for $39.
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