While Aussies and Americans may have differences on how we like our pizza (seriously, you should never be able to fold a slice), we happily concede that New York has some of the best pies around. Adelaide’s newest pizzeria Slice of Brooklyn, on the corner of King William and Grenfell, is bringing that distinctive ‘New Yorkapolitan’ style to our shores.
‘New Yorkapolitan’ style pizzas take the crispy (not crunchy) crust and bright tomato sauce of a New York pizza and marries it with the high-temperature fast-fired (400 °C) style of Neapolitan pizza to give you the best of the new and old worlds.
Slice of Brooklyn do it a little differently from the competition, NY-native owner Ned Hasanoff told us. Rather than having a set menu, the boys have a wide list of ingredients and methods for you to customise your slice the way you like it. Think of it as one of those American hot-rod custom shops, but for pizza.
Starting with a rustically simple Italian ’00’ flour base done the right way (crispy, thin and properly ‘proven’ – maturing the dough for a couple days prior), add your Californian vine-ripened tomato base or a distinctly New York style classic white sauce, select a gooey cheese to tie it all together, pick from a range of fresh as veggies and proteins, and finally choose a delicious after-bake finish like spicy Sriracha sauce or aromatic basil pesto.
This is all fast-fired in their traditional Italian stone wood fire oven to be ready in only a couple of minutes, ensuring your pie is as fresh, hot and crispy as possible. Slice of Brooklyn have a hip, industrial dining area at their shop for around 25 people if you want to gobble down your custom pie while it’s still piping hot from the oven.
You’d think that all these premium ingredients and expertise would come at the same wince-inducing prices the rest of Adelaide’s boutique pizzerias charge, but Slice of Brooklyn’s pizzas start at only $11 for a Margherita!
Dope gourmet pizzas from a proper NY pizza maker for a sensational price?