Pizza

Burrata-bias aside, what I really appreciate about Zazz Pizza is their crust. Which comes as a huge surprise to the wheat-sensitive me. Their Neapolitan-style ‘za comes with the characteristic raised and puffy edges that are crisp, fluffy, and chewy, with little charred bubbles spread intermittently around. I don’t usually eat my crusts, but with Zazz’s I found myself nibbling at em till I’m like “wait did I finish it all wtf am I gonna choke and die?” That’s how good it was. The base of the pizza was thin as I like em to be, though it does get really soggy as you make your way through it. But really, the cherry on top has to be the burrata 🥲 You can add one to any pizza you order at +$14, which is the best thing ever in my books. I love their Meat Lover ($28) that comes loaded with mozzarella, ham, spicy salami, bacon, sausages, sweet bell peppers, and caramelised onions — lots of cured meats in there, fabulous balance of flavours with those sweet elements.

You’ve got that amaaazing pizza crust, a flavourful and very slightly acidic tomato sauce, then a medley of chorizo ragu, hokkaido octopus, and espelette chilli to top it all off. Now here’s the thing: the toppings are all fabulous of course (I especially like the tender chewy octopus); but what really lifts this pizza and takes it to a whole new level, is this little unassuming saucer of garlic aioli they serve on the side. It’s creamy, airy, garlicky, and has a slight citrusy zing that keeps it so refreshing and mega additive. We asked for extras — that’s how good it was. So you take summa that amazing aioli, slather it over your slice of pizza, and presto guys you’d want for nothing else the rest of your night.

I’ve always heard about Blue Label’s amazing pizzas and thought, alright how good can it get? Well smack me silly, their pizzas are craaaaazy good — I’d go as far to call it my fave pizza joint now. Before we even get to the toppings, the pizza dough on its own was 👌🏻👌🏻👌🏻 thin enough to not overwhelm the toppings, while staying firm and even boasting a fantastic crisp on the bottom! We had The White Label ($29) which came topped with béchamel, boursin, goat’s cheese, garlic, leeks, and fried Rosemary — so damn good. Leeks added a lovely, mellow and sweet undertone, that balances out the mix of savoury herbs and cheeses. I can go on and on and on; so yknow what stop reading and just get your ass over.