In case the weirdly placed capital didn’t clue you in, PizzAperta is a word pun on being open for pizza. What you see is pretty much what you get here, particular as it is situated on the outside edge of The Star. The entry-level Manfredi is stylishly crafted to fit into the alcove below older sibling Balla. It’s right behind the large letters that tourists love to photograph themselves sitting in, making the people watching pretty much endless. So grab an Aperol Spritz ($15) – or better yet, a jug of Birra Moretti ($24) – and a front row pew, while you wait for your pizza. It’s served in a box, irrespective of whether you eat in, or take it with you, though pizza is better fresh. The point of difference here is the lightness of the pizza. Even my favourite double carb. – Potato, Rosemary and Gorgonzola ($19) – looked like a Neapolitan pizza, but sat much less heavily in the stomach. This left me room to appreciate the airiest Roman focaccia, topped with Prosciutto, Burrata and Eggplant ($20) and a Rocket and Parmesan Salad ($9). The Neapolitan-lite pizza is produced using an unrefined stone-ground ‘Petra’ flour, cooked by pizzaiolo (and head chef) Gianluca Donzelli in an imported Stefano Ferrara wood-burning oven. Sounds fancy, no?
The Star, 80 Pirrama Road, Pyrmont
Ph: (02) 9777 9000 star.com.au/pizzaperta