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"In Sydney I singled out Westwood Pizza because Mitch Westwood crafts everything on the menu from local ingredients: the dough is made from single-heritage emmer wheat grown up north and fermented for three days, the garlic-cheese pizza gets a syrupy drizzle of honey sourced within New South Wales, and the salami, vegetables, cheese, and even the timber used to fire the oven all come from NSW. Walk-ins and preorders only, with preorders recommended." - Caleb Pershan