Woodstock Pizzicheria Brunswick East
Woodstock Pizzicheria started in Fitzroy North in 1994. These days there are three locations: Brunswick East, Essendon and Chadstone. This one has a real sense of theatre. When you walk in, the first thing you’ll see is the pizzaiolos sharing good-natured insults as they toss and twirl the dough.
The Cannata family has been making Roman-style pie for three generations and was among the first to bring wood-fired pizza to Australia. The secret dough recipe has been passed down to current boss Tony Cannata, who navigates the hot and cold spots of the oven with a skill honed through years of practice.
The specifics are vague, but we know Woodstock pizzas use four different Italian flours, including the classic 00. The extensive menu is broken into rosse (red) and bianche (white) pizzas. Highlights include the cheekily named Bunga Bunga with tomato, mozzarella, pork sausage, Spanish onion, potato, rosemary and pecorino. Another is the Minchia (Google what this one means) with tomato, mozzarella, hot salami, roasted peppers and ‘nduja.
The “not pizza” menu is equally extensive, covering antipasto, arancini, pasta, risotto, steak and of course, dessert. As the menu advises, “It’s un-Italian to have a meal without dessert”. Round out the meal with a wine from the markedly Italian list, or a Lavazza coffee.
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