I am sure ACT can beat these stats..

The problem in canberra is that everyone seems to have tacitly agreed to use breadmix-type pre-made stuff for their dough. La Capanna used to do their own, then they succumbed.
The dough they use here would suit really heavy, sloppy pizzas, but much of the time they try to do those sparse pizzas, which can be amazing, but not on that dough.

Mossey, I was eyeing off the gnocci! Last really good one I had was at that outdoor place on the beach at Ramsgate on Botany Bay, they’d pan fried it and done a cream, speck, pea and garlic sauce. Just sublime. I can re-create the sauce, but pan-frying gnocci is quite tricky, it wants to stick and leave half of itself behind.

I don’t know how they make the bases but debacle does a nice pizza

Uh one flaw in this grand plan, Sydney and LA are cities, Canberra is a country town, thus not really an effective comparison.

Of course a country town is going to be cheaper, but there’s obviously a bit more life to LA and Sydney.

Pizza arte does a fair style of pizza (woodfired, simple ingredients). Crust is a little thicker than I usually like, but not too bad.

Well I guess with the two lots of new flats they will be putting up where Weston and Rivett Primary schools are, once they bulldoze them, might help with the housing situation.

Get the gnocchi with sundried tomato and roasted macadamia pesto. It is incredible.

Yea he explained to me how to judge a good base and how all the factors from flour grade to rising, dough spinning, the weight and wettness of the topping and the oven temperature affect it. And I though that doing a PhD was complicated.

Fworrr, get a load of the menu at this Shaw’s place. http://www.shawvineyards.com.au/
We are definitely going.

awesome Mossey! I will definitely try them. If that bloke goes to that much trouble, good on him. It annoys me that I got better pizzas at my ski resort in the US.. they dabbled with this ultra-thin crust that was divine. Saw them making their dough each arvo, putting the yeast in, lining up the lumps of dough in glad wrap to do their thing over night. And this was in a crappy ski resort food court. Paid a fortune for a “gourmet” pizza at Chill the other night, and the dough was rubbish.

I make pizzas at home, from scratch. There’s no point buying pizza in this town, you might as well make it yourself. Results are far better, and small children love ‘helping’!

Head out to Shaw winery. My mate is the chef and he spent ages trying to get the right flour to get his dough right and he spins the bases properly, no rollers. And they have a wood fired stone pizza oven at 450 degrees (90 seconds to cook).

I’m not sure about the Pizza category. Does anyone make decent pizza here, with proper home=made dough (NOT breadmix!)? I haven’t had a good one in years.