Time Out says
They keep things strictly traditional at this Williamstown pizzeria. The bases are completely hand rolled, come in at 3mm thick at the base with a 1-2 cm crust and are then cooked in the wood fired brick oven at 400-420°C for about 90 seconds.
68 Stevedore St
|Transport:||Nearby stations: North Williamstown|
|Opening hours:||Wed-Sun 4-11pm|