Pizza Elettrica restaurant review

At this Thornbury pizzeria exuding Australian suburbia style, 15 inches (38 centimetres) of dough, sauce and toppings is the norm, loosely inspired by New York pizzas.

The “Peppi” pepperoni pizza might be the gateway drug of Elettrica’s offerings, while a pork sausage and mushroom number hums with a little fennel seed and shows off the venue’s secret weapon red sauce: nothing but tomatoes blended with confit garlic, oregano and salt. Wines range from lightly chilled crunchy reds to silly and fizzy pet-nats and big dry Chianti.

When the pizza comes out, you might think, “Us? Finish this? Impossible.” And then there’s only one piece left and it seems cruel to leave it sitting on the steel tray. There’s something ostentatiously fun about these supersized pizzas, the excess kept in check by the balance in the toppings.