Pizza 72 | Artisan Pizza Dough | Italian Style Pizza Dough

about us

WELCOME TO PIZZA 72

Established in 2017, passion, authenticity and quality is important to us at PIZZA 72. Enjoy a little slice of Italy as we make our own artisan style dough with a traditional recipe using the finest Italian Tipo OO flour.

Our dough is proved for 72 hours in controlled temperatures. This allows us to use a minimal amount of natural yeast which aids fast digestion and comfort. Our tomatoes are imported from the famous town of San Marzano in the south of Italy and along with the best D.O.P. rated cured meats and cheeses, our artisan pizzas and panuozzos are baked in a wood fired oven.

Truely Italian

OUR PRODUCE – GLOSSARY OF TERMS AND THEIR ORIGINS

CURCED MEATS

Prosciutto – Cured meat – San Daniele, Friuli
Pancetta – Air cured bacon – Emilia–Romagna
Porchetta – Seasoned roast pork – Local
Nduja – Spreadable spicy salami – Calabria
Mortadella – Cured pork (local)

CHEESES

Fior di Latte – Semi soft mozzarella – Local
Buffalo Mozzarella – Soft mozzarella from water buffalo milk – Campania
Grana Padano – Parmesan – Emilia-Romagna
Provolone Piccante – Sharp tangy taste – Lombardia
Gorgonzola – Tangy blue vein cheese – Piemonte
Ricotta Salata – Pressed salted and dried. salty, nutty, milky
flavour – Sicilia
Stracciatella – Shredded buffalo mozzarella mixed with cream (Local)

VEGETABLES

Friarielli – Wild broccoli – Local
Porcini – Strong nutty flavour – Emilia-Romagna

OILS AND CONSERVES

Black Truffle Oil – Oil infused with underground fungi with an intense mushroom aroma – Piemonte
E.V.O. Oil – Extra virgin olive oil – Laziol
Honey – Toscana
Fig Jam – Modena