J and F in Newtown tonight -
The base is thin, and the edge is puffy and blistered, but it isn't as bready as a Neapolitan-style slice. It's just crisp enough to resist sagging. It’s savoury, slightly sour and elastic thanks to its long fermentation, and it’s made with a mix of Australian wholegrain and ultra-refined Italian flours.
The toppings are creative and anything goes.
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