This Oxford Street pizzeria is back open and taking dine-in bookings on on (02) 8068 4247. Plus, get Dimitri's pizza and wine delivered, or pick up from its Oxford Street restaurant. Order online or call the above number. Wednesday to Saturday from 5pm to 9pm.
For Ken Williams and Drew Huston, the decision to move their lo-fi pizzeria Dimitri’s from its original Crown Street spot to a new Oxford Street location was a simple one. The main reason for moving was the need for a larger kitchen equipped with a traditional Italian-made woodfired oven – something Williams and Huston had lusted after since they took over the business in 2011.
With the new oven came a change of dough: it’s now 100 per cent sourdough, made with a combination of Australian and Italian stone-ground flours. It’s all part of the team’s pursuit of flavour over tradition, and quality and seasonality over convention.
The Bee Sting pizza comes with house-stretched mozzarella, sopressa, tomato and honey from Williams’s mother’s hives. The Brussel Crowe is topped with wood-roasted brussels sprouts, fermented lemon ricotta, caramelised onion and fennel, and cubes of smoked scamorza (a southern-Italian stretched curd cheese).
Along with a logo-covered window from the old location – now framed, illuminated and suspended from the ceiling – Williams and Huston have transported their selection of craft beers and (mostly Italian) natural wines. Highlights include a lush skin-contact vermentino from Ephemera in Victoria, and the Wild Australian Ale from Wildflower in Marrickville.