"Sydney is populated with noteworthy pizzerias slinging topping-thick Roman slabs, wood-fired wonders, and even Naples-certified vegan dough. Westwood Pizza is worth singling out because Mitch Westwood crafts everything on the menu from local ingredients. The dough is shaped from single-heritage emmer wheat that’s grown up north and fermented for three days. The syrupy drizzle of honey on the knockout garlic cheese pizza comes from within New South Wales, as do the salami, vegetables, cheese, and even the timber used to fire the oven." - Lee Tran Lam
Westwood
