Australia
Pizza Elettrica, Thornbury – The Age Good Food app listing
Where large and fluffy shells are rarely eaten.
New York-style pies made with 36-hour cold-fermented dough are popular at Thornbury’s Pizza Elettrica, where large, puffy crusts are rarely eaten. On Wednesdays, New Haven’s super crispy specialty ‘apizza’ has its moment, perhaps topped with oysters, pecorino and a truckload of garlic. It has a thin crust that is baked a little longer to get a crispy, charred base. There’s even a Canadian iteration with smoked leg ham and maple-baked pineapple.
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