Pizza is always at its best when eaten straight from the pizza oven. So, new hole-in-the wall pizza kiosk
Thankfully, as locals we live three minutes walk away, and we are still pinching our cheeks in pleasurably surprise that such pizziaoli of pedigree have made a home in our suburb of Penshurst.
Pizze here run out each night, as "it's quality over quantity" and when the long proved dough is finished that's it, no more pizza.
The proof is in the eating, the stone baked base is that divine combination of both crisp and heavenly chewy. Toppings are of similar best. Margherita is the first taste test, and reaches a perfect score.
From the rest of the small key BSP.ERIA menu, Funguy (truffle cream, mixed mushrooms, mozzarella and thyme) pleases the palate just as much.
The pedigree previously mentioned, relocates specialty cooks from Frankies Pizza and Via Napoli to this south west Sydney suburb of the Georges River.
Hopefully the locals will understand what has been delivered to their train station doorstep and give this pizza place all the patronage it deserves.
