The heat does most of the work
A wood-fired oven burns far hotter than a standard kitchen oven. That heat cooks a pizza quickly, so the base sets fast instead of drying out. The result is a crust that is crisp on the outside and light and soft inside.
You will also see small dark blisters on the edge. Those are not mistakes. They are the char that gives wood-fired pizza its slightly bitter, toasty flavour and its signature look.
A little flavour from the flame
Cooking over a real fire adds a gentle smokiness you cannot get from an electric or gas oven. It is subtle, but it is the reason a simple pizza can taste more interesting than the ingredient list suggests.
Fast fire, simple toppings, a crust with a little char.
Why simpler toppings often win
Because the pizza cooks so quickly, heavy toppings do not have time to cook through and can make the middle soggy. That is why the best wood-fired pizzas keep things balanced: good sauce, good cheese and a few toppings that each add something.
On our menu you will find the classics such as Capricciosa and Diavola, richer choices such as Bufala and Burrata, and heartier options such as BBQ Chicken and The BBQ Brisket. There is something for every kind of pizza night.
How to enjoy it at its best
- Eat it fresh. The crust is at its crispest in the first few minutes out of the oven.
- Share a few. Order two or three different pizzas for the table and try a slice of each.
- Start with garlic bread or bruschetta while the pizzas are in the oven.
- Save room for dessert. The Nutella Pizza is a sweet way to finish.
Taste it for yourself.
Book a table at Impasto & Eatery in Normanhurst, or order your favourite pizza for takeaway.
