Caf I have to disagree – it doesn’t even go close on the quality stakes. You could forgive the quantity issue if it did. The simple reality is that $15 barely feeds a single adult at Firestone.
Divine Pita were producing pizza somewhat better in quality than the “family feed barns” as you put it, but alas they slipped in quality and soon folded…
Thanks Jack – but anything a little further north??

Italian Kitchen @ Kaleen cheap, fast & reliably consistent.
Deli Planet @ Fyshwick Markets – Nothing beats their Saturday morning breakfast pizzas!

I have to disagree. I quite liked the pizza at Firestone (though it’s not as good as Pizza Arte) – the dessert pizzas are fantastic.

It’s not a family feed barn though – its a “quality over quantity” establishment.

Meant to say – on the northside.

Don’t go to Firestone Pizza in Dickson!

(Thought I’d resurrect an old thread rather than create *yet another* best of story)

Woefully tiny pizzas, even less fillings than bloody Dominos and Pizza Hut (if you can believe that!) and the pleasure of parting with $15ish each…

2 pizzas and $30 between 2 adults and 2 little kids left us raiding the fridge for more to eat.

Surely there must be somewhere around that makes decent pizza??

Well! I finally sampled Pizza Arte, the backyard pizza outfit in Kingston. Tell you what, they’re nice and friendly. On the phone, in person, very positive and nice. They seem really happy doing what they’re doing.

We got a margherita, and a picante. Margherita is the test of a pizza place, shows any weaknesses.

Well, the Margherita was not great. The crust was lovely, it reminded me of a soft buttered crumpet, soft and puffy and airy. But they were too light with the cheese (many bits without cheese) and the basil (too few bits). The tomato sauce is also a non event. It was kind-of like a nice breakfast buttered toast.

The Picante though was brilliant. again that very nice crust, and the stronger flavours and more moisture combined with the crust to really deliver. Yum.

They have a sign up saying that if you want a proper Italian thin crust, you have to order it ahead. We’ll do that, as that is what I was after. That said, the crusts we got were exceptional, very nice indeed. Buttered crumpet.

Next time we’ll go for the Pomodoro, which looks like a pumped-up Margherita with garlic, and I might try one of the hotter styles, with jalapenos.

We’ll definitely be getting a lot more of their pizzas (just not the Margherita).

Their menu:
http://www.pizzaarte.com/

dan! Friend! Greek wood fired lamb, omigod I haven’t had that in decades. Food of the gods. Someone has to stand over it and ladle the juice over though, you know this?! But the result is so special.

I copied down the recipe for that patate pizza btw and tonight at mother nature’s got a bag of coarse semolina and a bag of continental flour. I never realised that stuff was fine semolina… I should be making my pasta from that, as it’s lower GI than normal flour.

One day I’ll achieve the perfect pizza base, it’s coming.

funnily enough my wife has give me authority to build a wood fired oven in our back yard…

Just have to dig out and lay a slab for our shed first then I can do greek style lamb woood fired… yumm

Why not build yourself a Pizza Oven (http://www.diypizzaovens.com.au) and then the best pizzas in town will be at your place!