Plank Sourdough Pizza
Time Out says
This pizzaria sees Baker & Cook’s Dean Brettschneider flexing his dough-making muscle to dish out thin-crust, sourdough pizzas. The wild yeast dough ferments for up to 18 hours before toppings like tomato, eggplant, mozzarella and chorizo, or smoked salmon, sour cream, dill, prawns and capers are tossed on and baked in a brick oven.
1 Swan Lake Ave
|Opening hours:||Mon-Thu noon-3pm & 6pm-10pm, Fri-Sun noon-10pm|
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