Stefano Manfredi’s PizzAperta is a relaxed street-front pizzeria and bar doing a couple of things differently. It’s a buzzer service for a start . But then there’s the flour; Petra from Molino Quaglia mill in Padova.
Influenced by Piazzaioli in Italy, Manfredi looked at stone-ground flour using the whole of the grain, not highly refined industrial flours.
Shifting away from the Caputo flour that most Neapolitan pizzerias use, Manfredi is importing the Petra flours into Australia. The make-up of the flour means that the pizza dough can be aged and fermented longer, requiring very little yeast. This results in a lighter pizza that is easy to digest, with a highly developed flavour.
But it’s not just the flour Manfredi has imported from Italy. The Stefano Ferarra wood-burning oven comes from Naples, too. Gianluca Donzelli (of Michelin Starr restaurant Don Alfonso 1890 in Sorrento, Italy and the official ambassador for Neapolitan pizza in Australia) is head chef.
There is a range of carefully selected toppings, including Pino’s smoked leg ham and mushroom; buffalo mozzarella with prosciutto di Parma; or lamb belly with ricotta and Mediterranean herbs. Match it with a classic Negroni or a glass of Chianti and you’ve got a taste of Italy by the bay in Pyrmont.