“All of our pizze are made with Stoneground Mulino Quaglia “Petra” Flours. Our dough is leavened naturally a minimum of 24 hours for taste and digestibility. We only use extra virgin olive oil.” - Stefano Manfredi
Pizzaperta is an open-air piazza style Italianate pizzeria and bar, offering the emerging ‘new wave’ trends of the humble Italian street food with Italian-infused cocktails and a unique wine list. Pizzaperta uses only artisan and unrefined, stoneground Molino Quaglia ‘Petra’ flours, imported from Italy for the very first time to Australia.
Location and opening/business hours
- Tuesday to Thursday 11:30am - 10:00pm Friday and Saturday 11:30am - 12:00am Sunday 11:30am - 6:30pm
- Monday Closed
The Perfect Pizza
Pizza making with Chef Gianluca!